Chilled Tofu with Avocado & Wasabi-Soy Sauce

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. 

Ingredients:
1 14-oz package of soft (silken) tofu, drained & cut into slices
1-2 large, ripe avocados, peeled and cut into slices
Juice of 1/2 lime
2 tbsp. soy paste or soy sauce
1 tsp. sesame oil
1 tsp. sugar
1 tsp. (or more, to taste) wasabi paste (or hot Chinese mustard)

1 clove garlic, grated or minced

2 tbsp. chopped fresh cilantro

1 scallion, minced

1/4 cup bonito shavings, or to taste (optional)

1. Place the sliced tofu on a serving plate.

2. Squeeze the juice from the lime 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. Garnish with bonito shavings, fresh cilantro & scallions. Serve immediately as an appetizer. 

Soft tofu.

Cut tofu into slices.

Squeeze the lime over the avocado slices.

Combine soy paste, sesame oil, sugar, minced garlic and wasabi for the sauce.

Sesame oil, wasabi paste, soy paste and bonito shavings.

Drizzle sauce over the avocado and tofu, garnish with bonito shavings, cilantro & scallions.