FUSION RECIPE
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
TofuServes 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
Sauce
- 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
1
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.
2
Gently wrap the tofu with the paper towel, place in a container and refrigerate for one day.
Directions
Unwrap the prepared salted tofu, drain and wipe off excess moisture with a paper towel; mash roughly with a fork (photo).- Cut the avocado in half, remove the seed and peel. Mash roughly with a fork and add 3/4 t lemon juice.
- Mix the mashed tofu and avocado together. Blend the sauce ingredients and set aside.
- 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.
- 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
