Tofu and Tomato salad

Coat the tofu with salt.

Wrap the tofu with paper towel, press it under weight to drain. I use a stoneware bowl. Sit in fridge half day/overnight.

Slice the tofu and a tomato in bite size pieces. Arrange them on a platter in an alternating pattern.

Scatter chopped coriander leaves over the tofu and tomato. Sprinkle with several grinds of pepper, drizzle sesame oil over them. Serve immediately.