To give a bit of a different taste, I garnished it with real wasabi and aonori. I also added a bit more mentsuyu めんつゆ or concentrated noodle sauce.
The cold tofu I used was from "Otoko-mae tofu". This is called "San-ren-chan" 三連チャン (mahjong terminology) with three square tofu containers strung together as one package. When it is unmolded, you can sort of see the Kanji character "Otoko" 男 on the surface.
I just poured on the tomato sauce (skinned Campari tomato with olive oil and 3x concentrated Japanese "Mentsuyu" sauce, please see the previous post for recipe)
This was really good. I think this will work with either basil or perilla as well. Nice cold refreshing dish for summer.