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starladyFrom a Mark Bittman "100 Picnic Eats" article in the NYT lo these many years ago, iirc.
Halve cherry tomatoes; toss with equal-size pieces of firm smoked or regular tofu and soy sauce, sesame oil, rice wine vinegar, scallions and a pinch of sugar (or mirin if you have it). Add chopped Thai basil and/or cilantro and/or mint just before eating.
Notes: this recipe is very adaptable. At the moment I only have balsamic vinegar, so I'm using that; I also used a bunch of nira (Japanese chives) instead of scallions for the first time yesterday, and they are delicious--still onion-y, but not as intensely as the scallions, and they feel more like greens. I definitely recommend using cotton (momen/firm) tofu rather than silken, and also recommend pressing it for 15-20 minutes before using; otherwise it generates a lot of liquid. I use equal amounts of the sauces, including mirin, and it's delicious. One batch feeds me for two lunches, served over rice.
Halve cherry tomatoes; toss with equal-size pieces of firm smoked or regular tofu and soy sauce, sesame oil, rice wine vinegar, scallions and a pinch of sugar (or mirin if you have it). Add chopped Thai basil and/or cilantro and/or mint just before eating.
Notes: this recipe is very adaptable. At the moment I only have balsamic vinegar, so I'm using that; I also used a bunch of nira (Japanese chives) instead of scallions for the first time yesterday, and they are delicious--still onion-y, but not as intensely as the scallions, and they feel more like greens. I definitely recommend using cotton (momen/firm) tofu rather than silken, and also recommend pressing it for 15-20 minutes before using; otherwise it generates a lot of liquid. I use equal amounts of the sauces, including mirin, and it's delicious. One batch feeds me for two lunches, served over rice.