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Tomato salad with shiso and cucumber

You'll need

300 gm silken tofu 2 gm xanthan gum (see note) 600 gm assorted cherry tomatoes, such as grape, Roma and yellow 1 telegraph cucumber, peeled 125 ml (½ cup) grapeseed oil 1 tsp sesame oil 80 ml (1/3 cup) sherry vinegar 1 tbsp light soy sauce 6 shiso leaves


  • 01
  • Drain tofu (discard liquid), then blend on high speed in a blender, gradually add xanthan gum and blend to combine. Season generously to taste, transfer to a siphon gun, charge with nitrous chargers and set aside.
  • 02
  • Blanch cherry tomatoes (30 seconds-1 minute), then refresh and peel.
  • 03
  • Scoop balls of cucumber with a small melon-baller, avoiding the seeds.
  • 04
  • Whisk oils, vinegar and soy sauce to combine, then season to taste. Thinly slice shiso leaves and add to vinaigrette, then add tomato. Place a few cucumber balls and a selection of different coloured tomatoes into serving bowls, season to taste and drizzle over a little vinaigrette. Squirt whipped tofu from siphon gun on top of salad and serve.

Note Xanthan gum is a stabilising agent available from health-food shops.

You'll need a 1-litre siphon gun and 2-3 nitrous chargers to make the whipped tofu; you can find these at kitchenware shops. Alternatively, skip step 1 and simply tear the silken tofu and serve it over the salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2011

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