Chilled Tofu with Avocado and Wasabi-Soy Sauce
- camissonia
- Nov 6
- 1 min read
Sounds like a weird combo, but tofu and avocado actually go really well together. Not sure where this dish originated from, but I adapted my version from a recipe in Weichuan's Chinese Rice and Noodles with Appetizers, Soups and Sweets. The original used only soy paste for the sauce, but I added a bit of sesame oil and wasabi to spice it up. Bonito shavings are optional, but I think they really enhance the dish.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Cut the tofu into 1" x 2" slices.
2
Peel and cut the avocado into thin slices. Squeeze the lime juice over the avocado slices (this will prevent the avocado from turning brown). Arrange the avocado over or between the tofu slices.
3
Stir together the soy paste, sesame oil, sugar, wasabi paste, and minced garlic in a small bowl. Drizzle over the avocado & tofu.
4
Garnish with bonito shavings, fresh cilantro & scallions. Serve immediately as an appetizer.
Instructions
One 14-oz package soft or silken tofu
1 large ripe avocado peeled and thinly sliced
Juice of 1/2 lime
2 tbsp soy paste
1 tsp sesame oil
1 tsp wasabi paste or Chinese hot mustard
1 clove garlic minced
1 tsp sugar
Sauce
1/4 cup bonito shavings*
1 scallion minced
2 tbsp minced fresh cilantro
Garnishes
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Chilled Tofu with Avocado and Wasabi-Soy Sauce
Prep Time
20 min
Cooking Time
0 min
Rest Time
0 min
Total Time
20 min
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