Silken Tofu With Soy-Sauced Tomatoes
['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)']
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.
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.
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