Cold Silken Tofu with Marinated Tomatoes

when it’s 92 degrees out and the late-summer heatwave (or what we call an indian summer) makes turning on the stove feel impossible, i reach for dishes like this. cold silken tofu is the ultimate no-cook canvas — cool, creamy, and refreshing. add wedges of peak-season early girl tomatoes, briefly marinated in soy, rice vinegar, and sesame oil, and suddenly you have something that tastes bright and layered without any effort. topped with scallions and sesame seeds, it’s the kind of dish that carries you through those lingering hot days when all you want is something light but still deeply satisfying.

I used:

• 1 pack of silken tofu
• 2 small early girl tomatoes, cut into wedges
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tbsp sesame oil
• small pinch of sugar 
• pinch of salt

To make:

• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and salt. Add the diced tomatoes and toss to coat, and let marinate for 5-10 minutes
• Place the silken tofu on a serving plate or in a shallow bowl
• Spoon the marinated tomatoes and their juices over the tofu
• Top with scallions and a sprinkle of sesame seeds and serve cold