Soft, silky tofu, fragrant shiso, and peppery olive oil come together for a simple yet refreshing and incredibly delicious dish.
Shed a new light on EVOO, and find inspiration from Japan this golden hour with this recipe from Yoko Nakada (@houseoffuumi). Although more commonly found on pastas, anchovies or lemon, the intense & peppery nature of Francesca's limited-edition Sicilian EVOO balances the smoothness of the tofu and makes it the perfect pairing for this dish.
Quick, delicious, and no cooking required, this is a recipe you'll want to have on repeat this summer, especially on those warm, lazy days.
Go heavy on the drizzle, grab a spoon, and enjoy this bowl in the evening sunshine.
Here's the method:
Feeds two
- Carefully take out your tofu from its packet and drain.
- Pat dry with kitchen roll then cut in half (recommend half per person) and put them into 2 small bowls of choice.
- Add a generous pinch of salt then cracked black pepper all over each tofu.
- Drizzle olive oil over the tofu, around 1.5 tbsp but add as much as you'd like!
- Wash and roll the shiso leaf, then cut into thin ribbons (see video for guidance).
- Place the shiso on top of your tofu, give it some good height for presentation.
- Enjoy!
