AT A GLANCE
|01||Drain tofu (discard liquid), then blend on high speed in a blender, gradually add xanthan gum and blend to combine. Season generously to taste, transfer to a siphon gun, charge with nitrous chargers and set aside.|
|02||Blanch cherry tomatoes (30 seconds-1 minute), then refresh and peel.|
|03||Scoop balls of cucumber with a small melon-baller, avoiding the seeds.|
|04||Whisk oils, vinegar and soy sauce to combine, then season to taste. Thinly slice shiso leaves and add to vinaigrette, then add tomato. Place a few cucumber balls and a selection of different coloured tomatoes into serving bowls, season to taste and drizzle over a little vinaigrette. Squirt whipped tofu from siphon gun on top of salad and serve.|
Note Xanthan gum is a stabilising agent available from health-food shops.