Ingredients:

• 1/2 pound firm Tofu

• 1 tablespoon Shiokoji

• 4 cherry Tomatoes

• Sweet basil leaves for garnish

How to make:

1. Wrap the firm tofu in paper towels, put on a colander with a small plate on top of it, and refrigerate for more than 30 minutes.

2. Rub Shiokoji into the tofu. Place in a container, cover, and refrigerate overnight or more up to 3 days.

3. Cut the Shiokoji-marinated tofu into bitesize pieces, serve with sliced tomatoes, and garnish with basil leaves. Enjoy with good quality extra virgin olive oil and natural sea salt.

(Recipe by Tomoko Amano)