Steps

1. Remove the stems from the mini tomatoes and make a small cut on each.
   🕒 01:10
2. Place the cut mini tomatoes in boiling water and blanch them briefly.
   🕒 01:27
3. Once the skins start peeling, transfer them to an ice bath. Peel off the skins, drain them well, and cut in half.
   🕒 01:46
4. Wrap the tofu (200g) in paper towels and let it sit for a while to drain excess water.
   🕒 02:27
5. In a bowl, combine grated garlic (1-2 tsp) and grated ginger (1-2 tsp) and add a pinch of salt.
   🕒 02:45
6. Heat 2 tbsp+ of toasted sesame oil in a small pot or pan. Pour the hot oil over the garlic and ginger in the bowl. [Key tip!] Pouring hot oil enhances the aroma significantly.
   🕒 02:46
7. Add the canned tuna (1 can) to the bowl and mix it to let it absorb the garlic and ginger flavor.
   🕒 03:27
8. Add a pinch of black pepper, 1 tsp soy sauce, 1 tsp chili oil, 1/2 tsp+ ichimi togarashi, and 1/2 tsp sansho powder. Mix well. [Key tip!] Ensure the tuna is fully infused with umami, richness, and spiciness.
   🕒 03:51
9. Move the seasoned tuna to one side of the bowl.
   🕒 05:05
10. In the empty space, add the blanched and halved mini tomatoes (10 pcs) and the crumbled tofu (200g), from which excess water has been drained.
    🕒 05:17
11. Gently toss the tofu and tomatoes with the tuna, covering them. [Key tip!] Avoid overmixing to preserve the flavors of the tofu and tomatoes while allowing them to meld with the tuna's taste.
    🕒 05:43
12. Drizzle 1 tbsp of sesame oil over the top as a finishing touch.
    🕒 06:10
13. Plate the dish and garnish with cilantro (to taste), if desired.
    🕒 06:16