Tofu and Avocado
|1 firm tofu (300g)|
|5-6 cherry tomatoes|
|★2 Tablespoons Red Vinegar for Sushi and Vinegared Food|
|★2 Tablespoons soy sauce|
|★1 Tablespoon sesame oil|
|★1 1/2 teaspoons sugar|
|★1/2 garlic clove, finely chopped|
|★1/2 teaspoon granulated Chinese soup stock|
|A pinch of roasted sesame seeds|
- Vinegar used:
- Red Vinegar for Sushi and Vinegared Food
Drain the tofu for preparation. (See tips)
Peel the avocado, remove the pit, and cut into bite-sized pieces. Cut the cherry tomatoes in half, cucumber into bite-sized pieces. Then put them all in a bowl.
Mix all the seasonings marked with ★, pour it over the mixture made in Step 2, and toss lightly. Let the mixture sit in the refrigerator for 30 to 40 minutes.
Take out the bowl from the refrigerator. Put the mixture on a plate, sprinkle the roasted sesame seeds on top, and serve.
Chinese-style marinated tofu and avocado
Wrap tofu in gauze or other cloth, and place in a strainer. Weigh it down with something heavy, and let it sit in the refrigerator for an hour to drain thoroughly.
Makes about 3 to 4 servings.
Letting the marinade sit in the refrigerator helps the flavors soak into the tofu for a delicious finish.