Andrew McConnell’s Tomato Salad, Tofu, Yuzu Kosho


Salad with soul – yuzu kosho is a fermented paste made from ground yuzu citrus peel and green chillies.

• 500g assorted, perfectly ripe heirloom tomatoes
• 1 large red asian shallot, thinly sliced
• 1 teaspoon finely chopped shiso leaf
• sea salt
• 125g tube of silken tofu
• 2 tablespoons Fried shallots, to serve
• torn basil leaves, to serve

For the yuzu kosho dressing:
• 20ml rice wine vinegar
• 20ml soy sauce
 10ml ginger vinegar
• 20ml grapeseed oil
• 5g yuzu kosho paste

1 To make the yuzu kosho dressing, whisk all the ingredients together in a small bowl. Set aside.
2 Assess your tomatoes — if the larger tomatoes have thick skin, remove it by plunging the tomatoes into a saucepan of boiling water for 15 seconds. Immediately transfer them to a bowl of iced water to cool, then peel the skin off with a small knife.
3 Cut the larger tomatoes into 1 cm thick slices or wedges and place them in a bowl. Smaller tomatoes can simply be halved or quartered.
4 Add the shallot and shiso to the tomatoes and season with a little sea salt. Gently toss 60 ml of the dressing through the tomatoes. Taste one of the tomatoes and add a touch more dressing if necessary.
5 Slice the tofu into 1 cm thick discs and arrange them on a serving plate. Place the tomatoes on and around the tofu.
6 Drizzle over a little more dressing and finish with the fried shallots and torn basil leaves.

Recipe courtesy of Andrew McConnell, extracted from Supernormal


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