cookware
1 | Cut the tofu into 8 rounds.Start by cutting the tofu in half with your knife parallel to the cutting board. From each half, punch out at least 2 tofu circles with the small ring mold. Cut each of these circles into thinner circles by cutting it crosswise in half. Reserve. |
2 | Blanch and peel about 2/3 of the tomatoes. Start by bringing a saucepan of salted water to a boil. Prep an ice batch nearby. Score a tiny "x" on the bottom of each tomato to be blanched, then drop them into the hot water in batches. Blanch for about 10 seconds, then transfer the tomatoes to the ice bath for a few minutes. Peel the blanched tomatoes and cool them in a bowl in the fridge. |
3 | Cut the remaining tomatoes in half. |
4 | Combine the vinegar, soy sauce, sesame oil, and grapeseed oil in a large mixing bowl. Add all the tomatoes and toss to coat. |
5 | To assemble, set 2 rounds of tofu in each shallow serving bowl. Sprinkle with salt. |
6 | Top the tofu with the seasoned tomatoes, salt, and pepper. Garnish generously with shiso. |
source: David Chang's Momofuku
