Tomato and Tofu Summertime Salad

1. 1

   Drain the tofu: Wrap the tofu in paper towels, place on a heatproof dish and microwave for 3 minutes at 600 W.

2. 2

   Take the wet paper towels off, re-wrap in dry towels and leave to cool.

3. 3

   Peel the tomato: Put the tomato on a ladle and dunk in boiling water for 15 seconds.

4. 4

   Cut into the peel with a knife and slide the skin right off.

5. 5

   Cut the tofu and tomato into 1 to 1.5 cm cubes.

6. 6

   Finely julienne the shiso leaves.

7. 7

   Combine the tomato, tofu and ingredients right before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.