Ingredients
4 teaspoons sherry vinegar
2 teaspoons reduced-sodium soy sauce
1/4 cup extra-virgin olive oil
14 ounces soft tofu, drained and cut into 1/2-inch-thick squares
2 pounds mixed ripe tomatoes, cored and sliced
Coarse salt and freshly ground black pepper
1 tablespoon fresh basil, thinly sliced, plus leaves for garnish
1 tablespoon fresh mint, thinly sliced, plus leaves for garnish
2 teaspoons sesame seeds, toasted
Preparation
Whisk together vinegar, soy sauce, and oil in a small bowl.
Arrange tofu and tomatoes on a platter and season with salt and pepper. Drizzle with dressing and top with sliced herbs and sesame seeds. Garnish with herb leaves. Let stand 15 minutes before serving.
