With Tofu Cream

You can serve this as either an ultra-modern dessert or banchan. I have memories of eating tomatoes for dessert on a hot, late summer day when I still lived in Korea. My mother would pick sweet-as-can-be tomatoes from our garden and cut them up, then sprinkle salt and sugar over and we’d eat them like the delicious summer fruits that they are! This is my own version, with some additional complexity and creaminess from a thick sauce made of silken tofu and a drizzle of bright, nutty p