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.
348 kcal Protein 11.3 g Fat 28.4 g (per person)
Dashi-soy sauce jelly
- 2 t unflavored gelatin powder
- 180 ml / 3/4 C dashi stock
- 2 T Kikkoman Soy Sauce
- Kinome Japanese mountain pepper sprouts*, roughly chopped. Reserve several whole sprouts for garnish.
- 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
- 2 T olive oil
- 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.
- Add and mix in the remaining dashi stock, soy sauce and chopped kinome.
- 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.
- 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.
- Use a fork to mash the gelatin into small pieces (see photo), then spoon plenty of jelly over the salad before serving.** Garnish with kinome.
* Other herbs may be substituted to taste, such as parsley or dill.
** Unused jelly keeps for a few days in refrigerator.
Recipe by Michiko Yamamoto
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml