Tofu & Avocado with Soy Tomato dressing
Add a little twist to your tofu dish with this sweet and sour recipe. The sourness of the balsamic vinegar and the sweet flavor of the “LESS SALT SOY SAUCE” harmonize to create a flavorful tofu dish. "LESS SALT SOY SAUCE" has the taste and aroma as same as the “REGULAR SOY SAUCE” but has lighter saltiness, which harmonizes the ingredients in this dish.
|1/2 block Firm tofu|
|1/2 pcs Avocado|
|1 small size Tomato|
|1 “Myoga” bud (Japanese ginger) or Ginger|
|1 tablespoon LESS SALT SOY SAUCE|
|1 teaspoon Balsamic vinegar|
|Extra-virgin olive oil (To taste)|
- Hull tomato, cut in half crosswise, then dice. Remove the hard end of “Myoga” (Japanese ginger) and mince.
- Put the tomato and “Myoga” [prepared in STEP1] in a bowl, and combine with "LESS SALT SOY SAUCE" and balsamic vinegar.
- Drain firm tofu, and dice them into bite-sizes. Remove the pit of the avocado, peel the skin, and cut into easy-to-eat bite-sizes as well.
- Dish up the tofu and avocado, dress with STEP2, and season with extra-virgin olive oil, as you like.
We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remains the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.