Author Notes
Take the classic Caprese salad, use baked tofu for the mozzarella, and everything else just falls into place. Enjoy summer's best tomatoes and fresh picked basil (growing in my deck garden!) in a new way. You can serve this as the centerpiece of a light meal, or as the first course of a complementary dinner. Either way, it makes a statement! —susan g
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Ingredients
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4 ounces
prepared baked tofu
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1
medium or large ripe tomato
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a small handful of basil leaves -- I used 10 leaves
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2 tablespoons
peanut oil
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1/2 teaspoon
dark sesame oil
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1 tablespoon
Chinkiang (black) vinegar
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1/4 teaspoon
chili-garlic sauce
Directions
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Make the dressing: Mix oils, vinegar and chili-garlic sauce in a shallow bowl.
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Prepare vegetables and tofu: Cut 6 slices of tomato, then cut each slice in half to make 12 pieces. Slice the basil leaves in 1/2 inch ribbons. Cut the baked tofu into 10 slices.
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Assemble: Have a wide bowl or rectangular serving dish ready. Dip the tomato and tofu slices in the dressing and alternate them in the serving dish, starting with a tomato slice. Scatter the basil on top. Pour any remaining dressing around the plate.
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NOTES: The baked tofu I used is Soy-Boy Tofu Lin. Use what's available to you or bake your own. If you can't find Chinese black vinegar (made from glutinous rice), substitute balsamic vinegar. My choice for chili-garlic sauce is Huy Fong brand ("Rooster"), or use your favorite, adjusting the amount as necessary.
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