Ingredients

• 1 cup (½ pint) cherry tomatoes, halved
• 1 tablespoon soy sauce
• 1 teaspoon olive oil
• Freshly ground black pepper
• 1 block silken tofu, about 12 ounces, chilled
• Toasted sesame oil
• Thinly sliced scallions (optional)
• Thinly sliced basil (optional)

Instructions

1. In a small saucepan or skillet, combine the tomatoes, soy sauce, olive oil, and many grinds of black pepper. Place over low heat and cook for 5 to 7 minutes, just until the tomatoes start to soften and juices collect in the pan.
2. Carefully cut the tofu into 2 wide slabs (or 4 smaller ones) and place on plates or in shallow bowls. Divide the warm tomatoes on top. Add a judicious drizzle of toasted sesame oil, then sprinkle with scallions and basil, if using. Serve immediately.