Servings: 2 serving
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 7 ounces Silken tofu (200g, or about half a package)
- 1 ripe Avocado
- 2 cloves Garlic (grated)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Light soy sauce
- 1 teaspoon Sesame oil
- 1/2 teaspoon of Sugar
- 1/2 teaspoon Chinese black vinegar (can substitute rice wine vinegar, lime juice, yuzu, etc.)
- 1/4 teaspoon White pepper
- 2 teaspoons Water
- Salt (to taste; you may not need any)
- 1 Scallion (finely chopped)
Instructions
- Begin by cutting your silken tofu into small, thin squares. Do the same for your avocado, cutting it in half and slicing it crosswise to create pieces similar in size to the tofu. Arrange these slices alternately on a serving platter.
- Mix minced garlic and ginger, soy sauce, sesame oil, sugar, vinegar, white pepper, water, and salt to taste in a small bowl. Stir well to combine, then pour this mixture over the tofu and avocado.
- To finish, sprinkle chopped scallions over the top of the dish as a garnish and serve immediately.
Other Keto Tofu Recipes
Nutrition Facts
Calories: 256kcal
Fat: 19g
Carbohydrates: 15g
Protein: 9g
Sugar: 3g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Tofu and Avocado Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.