Mashed Avocado and Tofu Appetizer
The sauce for this recipe is made with two classic Japanese seasonings, soy sauce and mirin, and a touch of lemon. This sauce doesn’t mask the natural flavor of the food, unlike some oil-based sauces, and brings out the natural flavors of the food, which is one of the important elements of Japanese cuisine.
Ingredients (Serves 6)
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One block of salted tofu
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1 small avocado
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3/4 t lemon juice
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1/2 T lemon juice
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2 T Kikkoman Soy Sauce
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1 T Kikkoman Manjo Mirin
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Lettuce leaf, any type
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Tomato, peeled and seeds removed, cut into strips*1
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Red or white onion cut into thin slices
- One block of soft tofu, 300-350 g / 10-12 oz.
- 1/2 t salt
- 1Sprinkle and rub 1/4 t salt over the top and sides of the tofu. With a spatula, place the tofu, unsalted side up, on a paper towel; sprinkle and rub 1/4 t salt onto this side as well.
- 2Gently wrap the tofu with the paper towel, place in a container and refrigerate for one day.
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Unwrap the prepared salted tofu, drain and wipe off excess moisture with a paper towel; mash roughly with a fork (photo).
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2
Cut the avocado in half, remove the seed and peel. Mash roughly with a fork and add 3/4 t lemon juice.
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3
Mix the mashed tofu and avocado together. Blend the sauce ingredients and set aside.
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4
Lay out lettuce leaf on a serving plate. Spoon out the tofu and avocado mixture atop the lettuce and garnish with the tomato and sliced onion.
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5
Serve with the sauce on the side.
- *1The tomato can be peeled easily if parboiled.
Note: A food processor may be used instead of a fork if desired; if so, allow the mixture to remain a bit chunky. Alternatively, if preferred, this tofu and avocado mixture may be enjoyed as a dip by making the texture completely smooth and adjusting the seasoning to taste.
Recipe by Michiko Yamamoto
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