Recipe: Tofu and Avocado Appetizer

Tofu and Avocado Cold Appetizer

Tofu and Avocado Cold Appetizer

Do you ever have those points in the day when you feel like you’re about to die from starvation? You don’t have time to make anything; you need food! You open your fridge and can’t find anything readily available to eat. Then you end up snacking on a bunch of random things and feel even less satisfied than before. This happens to me relatively often and I’ve found the perfect “snack” for satiating my hunger pangs. Best of all, it takes 5 minutes to make.

I love silken tofu. I never really know how to cook with it (other than soup) since it breaks so easily. This recipe was inspired by two small events. I was eating at a Japanese fusion tapas restaurant in San Francisco and they served a caprese salad with avocado and fresh mozzarella cheese. It was a unique combination that I had never had before, but it was absolutely delicious.

The other event was when I was living in the dorms last year. My married friends were nice enough to make me dinner when I was feeling under the weather. The wife is Japanese and whipped up a simple chopped avocado appetizer, which was mixed in a sauce comprised of soy sauce, wasabi and dashi broth. This appetizer is a marriage of both of those events.

The tofu is bland enough to not overpower the taste of the sauce. Its custard consistency pairs well with the creaminess of the avocado. With this continuing hot weather in Hong Kong, it is incredibly refreshing to eat this as a cold snack. While I eat it as a snack, I can see doubling the recipe and making it as an appetizer for a dinner party. Hopefully, you can cut the avocado in a more presentable way than I can.

It is key to mix the wasabi with a little bit of soy sauce to get rid of the clumps (top right) before adding more soy sauce and water.

It is key to mix the wasabi with a little bit of soy sauce to get rid of the clumps (top right) before adding more soy sauce and water.

Tofu and Avocado Cold Appetizer (Snack)

1 serving


  • 1/2 package of silken tofu (approx. 7 oz)
  • 1/2 small avocado
  • 1 tablespoon of soy sauce
  • 1 tablespoon of water
  • 1 teaspoon of wasabi (optional)


  • Rinse tofu with cold water and carefully set down on a plate/shallow dish
  • Cut tofu in 1/2-inch slices
  • Slice avocado and lay on top of tofu (tofu will naturally fan out from the weight of the avocado)
  • Mix wasabi, soy sauce and water
  • Pour sauce over tofu and avocado

When mixing the wasabi with the soy sauce, it is good to first mix it with just a little bit of soy sauce. Stir out all the clumps before adding more soy sauce and water. Otherwise, there will be wasabi chunks (which will look like avocado) and you will be surprised with wasabi burning your sinuses. Half an avocado is a generous portion so feel free to cut back if avocado is not your favorite thing in the world.

Also, don’t make the mistake I did the first time by not adding any water. I thought the tofu and avocado would be bland so I didn’t need to dilute the sauce. It way too salty– like a salt lick. As you can tell, there has been a lot of trial and error with this dish. But, I’m a pro now and this is my new go-to snack!


3 thoughts on “Recipe: Tofu and Avocado Appetizer

  1. Such a great idea! And yes I totally know what you mean. When I get hungry and I don’t feel like making a meal, I end up binge eating on snacks and then feeling so unsatisfied after! I should just take 5 minutes to make something like this!

  2. Pingback: Food Pharmacy – Love Life? The Aztecs knew what they were talking about! | Forget the Viagra, Pass Me a Carrot

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