Spicy Summer Tofu and Avocado

Ingredients

• 2 tbsp soy sauce (The OCR appears to read “light or tamari”; diluted with wasabi paste for the tofu. Dressing text also specifies soy sauce.)
• 1 tbsp rice vinegar (For the dressing; amount repeated in the visible text.)
• 1 tbsp chili crunch (For the dressing.)
• 1 tsp sesame oil (For the dressing; OCR is imperfect but repeatedly shows 1 tsp.)
• 200 g silken tofu (OCR reads “7az (200g)”; the legible weight is 200 g.)
• wasabi paste (Stir into the soy sauce; quantity not legible or stated.)
• 0.5 ripe avocado (The OCR appears to read “½ perfectly ripe avocado”; slice.)

Steps

1. 1

   Mix the soy sauce with the wasabi paste. The visible text indicates the soy sauce is diluted with wasabi paste, but does not give a ratio.

2. 2

   Take the silken tofu block out and place it on a serving dish. Cut it into slices, then gently press the slices down so they spread toward the ends of the dish.

3. 3

   Spoon the wasabi-stirred soy sauce over the tofu. The remaining visible instruction is partly obscured; it appears to mention sesame oil, but the exact dressing step is unclear.

4. 4

   Top with the avocado and serve immediately.

Notes

The OCR includes a separate dressing list (2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili crunch, 1 tsp sesame oil), but the later tofu instructions are partly unreadable and do not clearly explain how that dressing list relates to the wasabi-soy sauce. The transcript adds no recipe method or measurements. Serving yield is not stated.

Nutrition per serving

• appetizer
• vegetarian
• gluten-free
• no-cook
• spicy
• summer