Thinly shave the garlic cloves on a mandolin, blanched twice in salted water and once in salted milk, then fried at a low temperature until golden brown and salted.

Make the vinaigrette: place all ingredients for the vinaigrette in a blender and run until smooth. Taste and adjust seasonings.

Make a salad of the cut tomatoes, red onion and scallions, seasoned with salt and pepper and ample vinaigrette.

Arrange on a plate and dot with the green and red shiso.

Add a mound of the fresh yuba to the center of the plate and season with white soy. Just before serving, top the yuba with the fried garlic chips.