Name: Tomato salad with shiso and cucumber
Prep time: 25 min
Cook time: 1 min
Total time: 26 min
Yield: 6
Ingredients: 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 grapeseed oil (½ cup); 1 tsp sesame oil; 80 ml sherry vinegar (1/3 cup); 1 tbsp light soy sauce; 6 shiso leaves

Tomato salad with shiso and cucumber

Australian Gourmet Traveller recipe for tomato salad with shiso and cucumber.

Serves 6

Prep

25M

Cook

Total

26M

Skip to Recipe

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.

Ingredients

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 grapeseed oil (½ cup)

1 tsp sesame oil

80 ml sherry vinegar (1/3 cup)

1 tbsp light soy sauce

6 shiso leaves

Method

Main

1.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.

2.Blanch cherry tomatoes (30 seconds-1 minute), then refresh and peel.

3.Scoop balls of cucumber with a small melon-baller, avoiding the seeds.

4.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.
Notes

David Chang

Styling by Aimee Jones

Ingredients

Method

Main

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