Food Forum
Vol. 29 No. 1  April 2015




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.


Serves 6

131 kcal  Protein 3.7 g  Fat 1.5 g (per person)

  • One block of salted tofu
  • 1 small avocado
  • 3/4 t lemon juice
  • 1/2 T lemon juice
  • 2 T Kikkoman Soy Sauce
  • 1 T Kikkoman Manjo Mirin
  • Lettuce leaf, any type
  • Tomato, peeled and seeds removed, cut into strips*
  • Red or white onion cut into thin slices
Salted tofu
  • One block of soft tofu, 300-350 g / 10-12 oz.
  • 1/2 t salt

Sprinkle 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.


Gently wrap the tofu with the paper towel, place in a container and refrigerate for one day.


  1. Unwrap the prepared salted tofu, drain and wipe off excess moisture with a paper towel; mash roughly with a fork (photo).
  2. Cut the avocado in half, remove the seed and peel. Mash roughly with a fork and add 3/4 t lemon juice.
  3. Mix the mashed tofu and avocado together. Blend the sauce ingredients and set aside.
  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.
  5. Serve with the sauce on the side.

* The 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

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml