Drain the tofu: Wrap the tofu in paper towels, place on a heatproof dish and microwave for 3 minutes at 600 W.
Take the wet paper towels off, re-wrap in dry towels and leave to cool.
Peel the tomato: Put the tomato on a ladle and dunk in boiling water for 15 seconds.
Cut into the peel with a knife and slide the skin right off.
Cut the tofu and tomato into 1 to 1.5 cm cubes. Finely julienne the shiso leaves.
Combine the tomato, tofu and ♥ ingredients right before serving.
Story Behind this Recipe
I love tofu and tomato, so I can eat them even when I have no appetite.
It's really simple, but you can add any vegetables you like, as well as your desired type of cheese, avocado, chicken etc...to make your own variations. Please drain any excess moisture away from the tofu and peel the tomatoes using your preferred method.