Tofu and Tomatoes With Anchovy Sauce

Tofu and Tomatoes With Anchovy Sauce

The secret to the tastiness of this dish is the dressing made with soy sauce, anchovies and olive oil. Everything else is easy!

Ingredients: 2 servings

Ripe tomato
Silken tofu
1/2 block
Shiso leaves
10 leaves
For the dressing:
Soy sauce
1 tablespoon
Olive oil
3 tablespoons


1. Place the tofu on a sieve and leave to drain for 20 to 30 minutes. Slice into half lengthwise, then slice about 5 mm thick. The photo shows 1 block but you can use 1/2 block too.
2. Take the blossom end off the tomato and cut into 3 mm wide slices. Take the stems off the shiso leaves.
3. Put the shiso leaves, tomato slices and tofu on a serving plate in that order.
4. Chop up the anchovies very finely, and mix with the soy sauce. Slowly drizzle in the olive oil while mixing. Pour the sauce over the plate.

Story Behind this Recipe

Tofu, tomato and shiso leaves are ordinary ingredients, but I transformed them into a salad that matches well with wine.