Summer’s Best

This beautifully light and fragrant dish has a spicy citrus kick from the yuzu kosho dressing. Yuzu kosho is a fermented paste made from ground yuzu citrus peel and green chillies. The natural sweetness of the tomatoes are highlighted as they hit the season's peak - this simple dish allows them to shine.
Serves 4
500 g assorted, perfectly ripe heirloom tomatoes
1 large red asian shallot, thinly sliced
1 teaspoon finely chopped shiso leaf (about 3 leaves)
sea salt
125 g tube of silken tofu
2 tablespoons fried shallots to serve
torn basil leaves to serve
yuzu kosho dressing
20 ml rice wine vinegar
20 ml soy sauce
10 ml ginger vinegar
20 ml grapeseed oil
5 g yuzu kosho paste
To make the yuzu kosho dressing, whisk all the ingredients together in a small bowl. Set aside.

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.
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.
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.
Slice the tofu into 1 cm (1/2 in) thick discs and arrange them on a serving plate. Place the tomatoes on and around the tofu. Drizzle over a little more dressing and finish with the fried shallots and torn basil leaves.

This recipe features in the supernormal cookbook.

Jen Flanaganrecipe, howto