- 6 ounces firm tofu
- Three 1-inch-thick slices of white bread, crusts removed and bread cubed
- 1/4 cup plus 2 tablespoons canola oil
- 1/4 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 scallion, thinly sliced
- 1 tablespoon finely grated peeled fresh ginger
- 1 teaspoon finely grated garlic
- Kosher salt
- Freshly ground pepper
- 3/4 pound tomatoes, cored and sliced
- 1/2 cup Thai basil leaves
- 1/4 cup thinly sliced red onion
How to make this recipe
- Set the tofu on a paper towel–lined plate. Cover and chill for at least 2 hours or overnight to drain the excess water. Cut the tofu into 1/2-inch cubes or rectangles.
- In a food processor, pulse the bread until coarse crumbs form; you should have about 1/3 cup. In a small skillet, heat 2 tablespoons of the oil. Add the bread crumbs and cook over moderate heat, stirring, until golden, 4 to 5 minutes.
- In a small bowl, whisk the soy sauce with the vinegar, mirin, sugar, scallion, ginger, garlic and the remaining 1/4 cup of oil until emulsified. Season the vinaigrette with salt and pepper.
- Arrange the tomatoes, tofu, basil and onion Caprese-style on a platter. Drizzle some of the vinaigrette on the salad and top with the bread crumbs. Pass the extra vinaigrette at the table.
The vinaigrette can be refrigerated for up to 2 days.
Red cherry-scented, full-bodied rose: 2012 Charles & Charles