Makes 3
24 oz. cherry or grape tomatoes, halved
4 Tbsp. soy sauce or tamari
2 Tbsp. black or rice vinegar
2 Tbsp. chile oil
2 Tbsp. toasted sesame oil
1 tsp. sugar
2 garlic clove, finely grated
3 blocks cold silken tofu, drained and patted dry on all sides with paper towels
2 Tbsps. white sesame seeds, toasted
4 shiso leaves, thinly sliced (optional)
4 scallions, tops and bottoms trimmed, thinly sliced
Cilantro leaves, for garnish
Make the pickled tomatoes: In a medium bowl, stir together all the ingredients and set aside to marinate for 10–20 minutes. (Alternatively, cover and refrigerate for up to 12 hours; bring to room temperature before using.)
Meanwhile, make the tofu: Place the tofu onto a platter. Without cutting through to the bottom, slice the tofu in a crosshatch pattern at 1-inch intervals (this will help the sauce penetrate).
To serve, spoon the reserved tomatoes and their sauce over the tofu, then scatter with the scallion, cilantro, shiso (if using), and sesame seeds.