Author Notes: Avocado wasn't a Japanese food until about a decade ago (from California Roll Sushi?). But I really missed their flavor and my husband can eat only so much guacamole, so I started blending it into other more traditional dishes. This breakfast dish of avocado/jalapeños teamed up with shrimp/tofu is my own version of fast West-Meets-East with a little European Balsamic thrown in. - BoulderGalinTokyo
- 1 large avocado, peeled, seed removed
- 1 tomato
- 200 grams small shrimp (less than 1/2 lb.), deveined
- 2-3 pickled jalapeños
- 1 or 2 cartons silken tofu* (depending on whether side or main dish)
- 2 teaspoons balsamic vinegar
- Dice avocado in 1/4 inch cubes, some pieces will be a little longer, that's OK. Dice tomato in 1/4 inch cubes. Immediately stir into avocado. (You can add lemon juice if you must, but the tomato acid will prevent the avocado from changing color.) Mince the jalapeños (wear thin surgical gloves if you are very sensitive. Be sure to wash hands completely, and under fingernails).
- Cook the shrimp in microwave (fastest) or poach. Peel shrimp and cut in half-inch pieces if large.
- Add balsamic vinegar to avocados. Add shrimp.
- Heat tofu in microwave if you want. Straight out of the pack is fine. Cut tofu in half, if needed. Spoon avocado mixture on top of tofu.
- FOR DINNER: Add 2 tablespoons of minced onion and some cumin powder to avocados. Top with freshly ground black pepper. OR Add onion and chiffonade of 4 shiso leaves.
- NOTE: I do low-sodium cooking, so the salt in the pickled jalapenos is enough for us, add salt if you like. Soy sauce is OK but will make a runny dark sauce. If not sweet enough, add a little honey or agave.
- TOFU NOTE* I prefer Morinaga Brand. It will probably be in the dry goods, Asian section, not refrigerated.