Tomato salad, tofu, yuzu kosho

Tomato salad, tofu, yuzu kosho

By
From
Supernormal
Serves
4
Photographer
Earl Carter

Yuzu kosho is a fermented paste made from ground yuzu citrus peel and green chillies.

Ingredients

Quantity Ingredient
500g assorted, perfectly ripe heirloom tomatoes
1 large red asian shallot, thinly sliced
1 teaspoon finely chopped shiso leaf
sea salt
125g tube of silken tofu
2 tablespoons Fried shallots, to serve
torn basil leaves, to serve

Yuzu kosho dressing

Quantity Ingredient
20ml rice wine vinegar
20ml soy sauce
10ml ginger vinegar
20ml grapeseed oil
5g yuzu kosho paste

Method

  1. To make the yuzu kosho dressing, whisk all the ingredients together in a small bowl. Set aside.
  2. Assess your tomatoes — if the larger tomatoes have thick skin, remove it by plunging the tomatoes into a saucepan of boiling water for 15 seconds. Immediately transfer them to a bowl of iced water to cool, then peel the skin off with a small knife.
  3. Cut the larger tomatoes into 1 cm thick slices or wedges and place them in a bowl. Smaller tomatoes can simply be halved or quartered.
  4. Add the shallot and shiso to the tomatoes and season with a little sea salt. Gently toss 60 ml of the dressing through the tomatoes. Taste one of the tomatoes and add a touch more dressing if necessary.
  5. Slice the tofu into 1 cm thick discs and arrange them on a serving plate. Place the tomatoes on and around the tofu. Drizzle over a little more dressing and finish with the fried shallots and torn basil leaves.
Tags:
super normal
andrew
mcconnell
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