Wrap the tofu in a paper towel and cover with a plate as a weight. Let sit for 10 minutes to drain the moisture and then cut into 2 cm cubes.
Remove the stems from the okra and boil in salted water for 1 minute.
Let the okra from Step 3 cool and then finely chop into 2-cm thick pieces.
Cut the tomato in half and remove the stems. Cut into 2 cm pieces. Finely chop the shiso leaves.
Combine the tomato, the tofu, and the okra in a bowl. Toss with the dressing ingredients.
Arrange in a dish and garnish with the shiso.
Story Behind this Recipe
I was asked to make a dish that was quick to make during the hot summer days and that would increase the appetite. The flavorful pure sesame oil use in the dressing really brings out the flavor of the other ingredients. Since this dressing goes well with various ingredients, you can use it on salad daily.
Silken tofu will fall apart too easily, so I recommend using firm tofu. You can use the microwave to remove the moisture if you don't have time. In that case, wrap the tofu in a paper towel and microwave for 1-2 minutes. It will taste even better if you blanch the tomatoes to remove the skin.