Avocado, Tomato and Tofu with Dashi-Soy Sauce Jelly
Adding dashi to soy sauce makes for a smoother, milder taste. It is difficult to fully season tofu with liquid sauce dressing, but this jelly binds the seasoning to all the ingredients.
Ingredients (Serves 2)
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2 t unflavored gelatin powder
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180 ml / 3/4 C dashi stock
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2 T Kikkoman Soy Sauce
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Kinome Japanese mountain pepper sprouts*1, roughly chopped. Reserve several whole sprouts for garnish.
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-
1/2 block of medium firm tofu,
150-180g / 5-6 oz. -
2 medium tomatoes,
total 200-250 g / 7-8 oz. -
1 ripe avocado
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2 T olive oil
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
To make dashi-soy sauce jelly, put the gelatin powder in a saucepan. Sprinkle in 4 T of the dashi stock and heat gently, stirring constantly until the gelatin dissolves completely. Do not allow to boil.
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2
Add and mix in the remaining dashi stock, soy sauce and chopped kinome.
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3
Pour the gelatin into a flat-bottomed tray, and place the tray in a pan of ice water to cool until the gelatin starts to thicken. Then refrigerate the tray of gelatin for over 2 hours or until it becomes firm.
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4
Cut the tofu into 1 cm / 0.4 in. cubes. Cut the tomatoes and avocado into cubes slightly bigger than the tofu. In a bowl, combine the tofu, tomato and avocado. Add the olive oil and mix lightly. Spoon this mixture into a serving bowl.
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5
Use a fork to mash the gelatin into small pieces (see photo), then spoon plenty of jelly over the salad before serving.*2 Garnish with kinome.
- *1Other herbs may be substituted to taste, such as parsley or dill.
- *2Unused jelly keeps for a few days in refrigerator.
Recipe by Michiko Yamamoto
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