Caprese-Style Salad with Tomato & Drained Tofu

Name: Caprese-Style Salad with Tomato & Drained Tofu
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Silken tofu; 1 Tomato; 1 tsp Salt for draining the tofu; 1 to serve Watercress, shiso leaves, basil, cucumber, mizuna greens etc.

cookpad.japan @cookpad_jp

This is how I like to eat tofu It's cheap, healthy, and looks great! I highly recommend this dish.

I think the tofu tastes best when drained for 24 hours.
I recommend preparing it at night, changing the paper the following morning, and then eating that evening.
If you're strapped for time, you can drain it more quickly by placing a stone weight, plate, etc. on top.
The tofu will get smaller when drained. Recipe by rie-tin

This is how I like to eat tofu It's cheap, healthy, and looks great! I highly recommend this dish.

cookpad.japan @cookpad_jp

This is how I like to eat tofu It's cheap, healthy, and looks great! I highly recommend this dish.

Saved

Ingredients

2 servings

1 blockSilken tofu
1Tomato
1 tspSalt for draining the tofu
1to serve Watercress, shiso leaves, basil, cucumber, mizuna greens etc.

Saved

Steps

1

[Draining the tofu] Take the tofu out of the pack. Cover your hands in 1 teaspoon salt and hold the tofu, thoroughly coating it with the salt in your hands.
2

Wrap the tofu in 2 layers of thick kitchen paper, place it in a plastic container, and put the plastic container in the fridge Please turn the container over every now again and change the paper.
3

After 12-24 hours you should be left with dense, well-drained tofu It's like Japanese-style cheese.
4

[Serving] Give the tofu a quick rinse and pat away the moisture with kitchen paper Cut it into 1 cm slices and alternate it with 1 cm thick tomato slices on a plate as in the picture Season it how you like.
5

[How to eat] Try it with wasabi and soy sauce Or olive oil, salt, basil, and black pepper With Japanese dressing as well However you like.