Marinated Cherry Tomatoes on Tofu

When late summer blesses you with a bumper crop of juicy tomatoes, you have to share the love. This simple, flavor-packed dish lets those ripe beauties shine with just a few pantry staples, featuiring our limited edition MOF Sambal.  It's super easy to make + if you double the recipe (minus the tofu), you can keep this for about a week and spoon it over mozzarella or cottage cheese for a quick lunch or side dish for dinner.  

Ingredients

• 1 block firm or silken tofu (either way is yummy!)

• 2 cups cherry tomatoes, halved

• 1 Tbsp Sibeiho MOF Sambal

• 2 Tbsp balsamic or black rice vinegar

• 2 Tbsp soy sauce or tamari

• 1 tsp extra-virgin olive oil

• Optional toppings: 1 Tbsp Togarashi; 2 Tbsp chopped cilantro, 1 Tbsp garlic crisp; 

Method
1. In a bowl, toss the cherry tomatoes with sambal, vinegar, and soy sauce. Marinate for at least 30 minutes (or overnight for deeper flavor, I've kept it for about a week and its still good to eat).
2.  Pat the tofu dry and place on a serving plate.
2. Spoon the marinated tomatoes over the tofu, drizzle with olive oil, and finish with cilantro and garlic crisp if you like.

Serve immediately for pure late-summer bliss.