This new style of avocado tofu is simmered, not eaten raw like avocado and tofu usually are. The creamy avocado blends with the tofu, creating a perfect harmony with the umami of the salted kelp and the refreshing tang of lemon. It's packed with nutrients and great for combating summer fatigue.
Ingredients
Main Ingredients (2 servings)
- Avocado 1
- Firm Tofu 1 block
- Garlic 3-4 cloves
- Salted Kelp (Shio Kombu) 1 tsp
Seasonings
- [A] Soy Sauce (to taste)
- Sesame Oil (Taihaku) 2 tbsp
- Cooking Sake (Rice Wine) 1 tbsp
- Water 150-200ml (approx. 2/3 to 3/4 cup)
- Chicken Bouillon Powder 1 tsp
- Salt (to taste)
- Pepper (to taste)
- Potato Starch Slurry 1-2 tbsp
- Lemon Juice 2 tbsp
- Sesame Oil 1 tbsp
- Sansho Pepper (to taste)
Steps
- Drain excess water from Firm Tofu 1 block with paper towels and cut into cubes.
- Slice Garlic 3-4 cloves and marinate them in a small amount of soy sauce.
- Halve Avocado 1, remove the pit, peel, and cut into cubes.
- Prepare hot water in a bowl and soak the cubed Firm Tofu to warm it through.
- Heat Sesame Oil (Taihaku) 2 tbsp in a frying pan over low heat. Sauté the marinated garlic until fragrant.
- Once fragrant, add Cooking Sake (Rice Wine) 1 tbsp and Water 150-200ml and bring to a boil.
- Add the warmed Firm Tofu and Chicken Bouillon Powder 1 tsp, and simmer for 2-3 minutes.
- Season with Salt (to taste) and Pepper (to taste), making the flavor slightly richer.
- Add Salted Kelp (Shio Kombu) 1 tsp and mix everything together.
- Gently add the cubed Avocado and combine with the tofu.
- Gradually add Potato Starch Slurry 1-2 tbsp in 2-3 portions to thicken.
- Drizzle in Lemon Juice 2 tbsp and Sesame Oil 1 tbsp, then turn off the heat.
- Serve in bowls and garnish with a little extra Salted Kelp and Sansho Pepper (to taste) to finish.
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