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Tomato Sunomono Recipe

Name: Uchi Scottsdales Tomato Sunomono Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups Heirloom tomatoes; 1 medium Cucumber; 1 cup Silken tofu; 2 tablespoons Rice vinegar; 1 tablespoon Soy sauce; 1 teaspoon Sesame oil; 1 teaspoon Honey or agave syrup; 1 to taste Salt; 1 to taste Black pepper; 1 tablespoon Sesame seeds; 2 tablespoons Chopped green onions

Inspired by Uchi Scottsdale

Time20m

Serves2

heirloom tomatoes, cucumber, tofu puree

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Ingredients

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Vegetables

2 cups Heirloom tomatoes

1 medium Cucumber

Tofu Puree

1 cup Silken tofu

2 tablespoons Rice vinegar

1 tablespoon Aged soy sauce

1 teaspoon Toasted sesame oil

1 teaspoon Honey or agave syrup

1 to taste Celtic sea salt

1 to taste black pepper

Garnish

1 tablespoon Sesame seeds

2 tablespoons Chopped green onions

Method

Preparation of Vegetables

Prepare Heirloom Tomatoes

Wash the heirloom tomatoes thoroughly. Cut them into halves or quarters depending on their size. Place them in a bowl.

Slice Cucumber

Wash the cucumber and slice it thinly using a mandolin or knife. Add the cucumber slices to the bowl with the tomatoes.

Tofu Puree

Prepare Tofu Puree

In a blender or food processor, combine the silken tofu, rice vinegar, soy sauce, sesame oil, honey or agave syrup, salt, and black pepper. Blend until smooth and creamy.

Adjust Seasoning

Taste the tofu puree and adjust seasoning with additional salt and pepper if needed.

Assembly

Combine Ingredients

In a serving bowl, layer the heirloom tomatoes and cucumber slices. Drizzle the tofu puree over the top.

Garnish

Sprinkle sesame seeds and chopped green onions over the salad for added flavor and presentation.

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