Whipped tofu
- Silken tofu, drained and pressed800g
- White miso2 tbsp
- Toasted sesame oil1 tbsp
- Rice vinegar1 tsp
- Fine saltto taste
- 1
Press tofu for 30 minutes.
- 2
Blend with miso, sesame oil, vinegar, and salt until smooth and softly peaked.
- 3
Chill in a piping bag or sealed container. Keep the tofu cool and quiet so it catches the dressing without overwhelming the tomatoes.
Tomato water dressing
- Clear tomato water300ml
- Rice vinegar60ml
- Fish sauce1½ tbsp
- Neutral oil45ml
- MSG1 tsp
- Dry chili, finely ground or lightly crushed1–1½ tsp
- 1
Day before: clarify tomato water until clean, bright, and free of pulp.
- 2
Whisk tomato water with rice vinegar, fish sauce, neutral oil, and MSG until dissolved and lightly glossy.
- 3
Add dry chili a little at a time. The finish should glow with heat, not hit like a spicy salad dressing.
- 4
Chill overnight if possible, then re-taste cold before service. Adjust only if it feels hollow.
Tomatoes, pomelo, and garnish
- Mixed heirloom tomatoes1kg
- Pomelo, segmented cleanly2
- Delicate sprouts or herb tops2 small handfuls
- Dry chili, for final seasoningsmall pinch
- Flaky salt, only if needed at pickupto finish
- 1
Cut tomatoes into deliberate mixed shapes. Hold cold, then temper slightly before service so the fruit reads fully.
- 2
Dress tomatoes lightly with the tomato water dressing so some liquid still pools on the plate.
- 3
Fold in pomelo at the last second so the segments stay clean and do not crush into bitterness.
- 4
Plate whipped tofu first, then tomatoes and pomelo. Finish with sprouts and the smallest extra pinch of dry chili. Add flaky salt only if the plate still needs lift.