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Silken Tofu With Soy-Sauced Tomatoes

  • Prep Time: 5m
  • Cook Time: 7m
  • Total Time: 15m


  • 1/2 pt Cherry tomatoes, halved
  • 1 1/2 tbsp. Soy sauce
  • 1 tsp. Olive oil
  • Sea salt
  • 1 Block silken tofu, 12 ounces, chilled
  • Fresh ground black pepper
  • Toasted sesame oil
  • 1/2 tsp. Toasted sesame seeds
  • Scallions (optional), thinly sliced
  • Basil (optional), chiffonade


  1. In a small saucepan or skillet over medium-low heat, heat the olive oil and soy sauce.
  2. Add the tomatoes, a couple pinches of salt and a few grinds of black pepper. Heat on medium-low for 6-8 minutes, until the tomatoes soften and start to blister. The juices will collect in the pan and start to reduce.
  3. In the meantime, carefully cut the tofu into 2 wide slabs, or 4 smaller ones, and place in shallow bowls. Spoon out the tomatoes over the tofu, dividing them between the bowls.
  4. Add a grind of pepper and a pinch of salt to each bowl, and drizzle with sesame oil. Sprinkle with toasted sesame seeds. Serve immediately.
  5. Optionally, sprinkle with sliced scallions and/or basil chiffonade basil.