Chilled silken tofu and roasted tomato salad

Ingredients (serves 4):
1 packet FairPrice Silken Tofu
300g cherry tomatoes on the vine
6 garlic cloves, unpeeled
5 tbsp olive oil
Sea salt flakes or coarse salt
1/2 tsp fine sugar
Balsamic vinegar, to drizzle
1/4 tsp sesame oil
3 basil leaves, finely shredded

Method:
1. Preheat oven to 160 deg C.
2. Place the tomatoes, still on their vine, in a small baking dish together with the garlic.
3. Pour the olive oil over them and sprinkle with the salt and sugar.
4. Place in the oven for 30 minutes or until the tomatoes start to shrivel slightly.
5. Remove from the oven and cool.
6. Cut the tofu into eight even slices and arrange them on a serving dish.
7. Top with the tomatoes and garlic.
8. Spoon any olive oil left over in the baking dish on top.
9. Drizzle with some balsamic vinegar and sesame oil.
10. Scatter the basil over the dish and serve immediately.

Tips:
Recipe uses FairPrice Silken Tofu available at all FairPrice supermarkets.

Recipe source: Today newspaper (6 Mar 2008)