Category: tofu

Green Curry Tofu

Green Curry Tofu

One of our most popular menu items is our Green Curry Shrimp. And it’s easy to see why. It’s rich, creamy, spicy, and full of colorful veggies. I am a firm believer though that vegetarians deserve to get in on the fun too, and that’s read more

Shiso Chicken Patties

Shiso Chicken Patties

You have to love a recipe that’s good either hot or at room temperature, that makes a perfect appetizer but is equally happy to play a more starring role, and makes for an effortlessly beautiful presentation. These Shiso Chicken Patties check all those boxes.  This read more

Avocado Tofu Salad

Avocado Tofu Salad

It’s hard to avoid getting swept up into the “New Year, New Me” fervor every January. But I find that just reaffirming my commitment to creating delicious food with a focus on veggies is far more effective than making any strict dietary resolutions that are bound to fail by February. Avocado Tofu Salad is a perfect example of this philosophy. The ingredients are available year round and are loaded with nutrients. Plus, the bright refreshing taste is a welcome change after the heavy holiday treats and makes plant forward eating exciting and easy. So let’s get it into it!

avocado tofu salad ingredients

A Citrusy Salad Dressing

ingredients avocado dressing

The best salads start with an amazing dressing. And the dressing for my Avocado Tofu Salad is so simple to make, but it adds zesty complexity. I start with yuzu juice. Yuzu is a citrus fruit grown primarily in China and Japan. It’s hard to get fresh in the states, so I rely on bottled juice that you can get at any well stocked Asian grocer, or online. (Use the leftover juice to whip up a batch of Yuzu Margaritas!) Yuzu juice is quite tart, so I temper it with some honey. A neutral oil, I like avocado for this, some soy sauce, and a little toasted sesame oil round it out.

dressing avocado tofu salad

Salad Veggie Prep

onion avocado tofu salad

cucumbers avocado tofu salad

seaweed avocado

Avocados Are Life!

I know I’m not alone in this, avocado toast has been one of the most popular hashtags on Instagram for years. I’m always looking for ways to incorporate more of this fruit’s creamy, buttery, rich goodness into my life. It’s the waning days of avocado season here in Miami, and I am lucky to have access to amazing local ones grown by my friends at LNB Grovestand. Florida avocados are HUGE, so for this salad I just use a quarter of one amazing Choquette. If you are using the smaller Haas variety, you’ll use the whole thing.

If you live in Florida and haven’t had a chance to enjoy a local avocado… what are you waiting for? The growing season starts around July and in a good year, it lasts until the end of January. But some lucky years, the season has stretched a couple weeks later. The early summer varietals can be a little watery and bland. But the creamiest, most flavorful varieties are the ones we’re enjoying now, so get yourself to a farmer’s market now before they disappear.

Avocados and Tofu-a Perfect Match!

Tofu in a salad?! A resounding yes! (Check out Lemongrass Tofu Rice Salad for further proof…) Silken tofu is super soft, complements the avocado’s texture, and adds a nice contrast to the crunchy cucumbers and onion. Furthermore, it adds a good amount of protein to this salad. I slice the block of tofu lengthwise, and then slice each length into 8 pieces.

Assemble the Avocado Tofu Salad

Now that all the veggies, seaweed, and tofu have been prepped, it’s time to assemble everything. I drain the cucumbers and onions, and mix half of them with the wakame. This becomes the bed of the salad.

bowl avocado tofu salad

The salad can be made a few hours ahead of time, but I wait until serving to pour on the dressing so the crunchy stuff stays crunchy. Also, cucumbers leach a ton of water when you hit them with salt, so add the dressing on at the table to avoid a watery flavor.

This makes a great light supper, or enjoy it served alongside:

Give Avocado Tofu Salad a try and let me know what you think. Drop a comment on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!


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recipe card avocado tofu salad

Avocado Tofu Salad

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: salad
  • Cuisine: Japanese


  • 1 container silken tofu
  • 1 avocado (I used ¼ of a giant florida avocado)
  • 1 Tablespoon dried wakame seaweed
  • ½ european cucumber
  • ¼ red onion


  • 6 tablespoons yuzu juice
  • 6 tablespoons neutral oil
  • 3 tablespoon light colored soy sauce (regular soy sauce is fine too)
  • 3 tablespoon honey
  • 2 clove garlic minced
  • 3 teaspoon toasted sesame oil


  1. Mix the yuzu juice, soy sauce, honey, garlic, oil, and sesame oil together in a cup and set aside until ready to use.
  2. Trim the red onion and slice into paper thin slivers. Put it in a bowl of ice water for 10 minutes to tame some of the strong flavor. 
  3. Cut the cucumber into thin slices. Then stack the slices and cut through them again to create thin julienne pieces. Add them to the onions and let sit in ice water while you finish prepping other ingredients.
  4. Rehydrate the wakame by soaking it in ½ cup of water. Let it sit for 10 minutes until it has bloomed. Drain and set aside.
  5. Cut the avocado in half, take out the pit and then slice the avocado into 12 slices. Set aside. 
  6. Open and drain the container of tofu. Carefully cut the tofu in half lengthwise and then each half into 8 slices. 
  7. Drain the cucumber and red onions. Combine half with the wakame.
  8. On a platter, arrange the wakame combo as a bed in the center of a platter. Arrange the tofu and avocado attractively on the plate (you can also use 4 plates if you want to make individual servings). 
  9. Arrange the rest of the cucumber and red onions on top.
  10. Serve avocado tofu salad with the dressing on the side.


*It’s best to serve the dressing on the side as the cucumber will start to leach liquid as soon as the dressing hits it, which will make the salad watery.

*Avocado Tofu Salad can be made ahead several hours in advance but it’s best to eat it the same day as the avocado will start to darken if left overnight.

Keywords: avocado, seaweed, tofu, yuzu, plant based

Miso Soup

Miso Soup

Miso Soup is so much more than that little bowl that comes with your sushi. While the ingredients and technique are simple, the umami flavors are anything but and are foundational to Japanese cuisine. I’m going to show you how easy it is to make read more

Black Bean Tofu

Black Bean Tofu

Tofu may be one of the most unfairly maligned foods in the world. But it’s such an economical and nutritional powerhouse! It’s packed with protein and calcium, it’s low carb (if that’s your thing), and it just needs a little love to really make it read more



We are quickly approaching the season of overindulgence. Cocktail parties, Friendsgiving, Thanksgiving, New Years brunches….all filled with delicious, and filling, foods. It’s nice to have a wholesome, nutrient dense meal to restore and recharge in between. That’s where Hijiki comes in. Hijiki is a sea vegetable that has been consumed in Japan for centuries. Grown wild on the coastlines of east Asia, it is rich in minerals like magnesium, iron, and calcium. It also provides a hefty dose of fiber. And if you find the taste of seaweed to be a little too briny, you’re in luck. Hijiki is more earthy tasting than fishy. Combined with tofu, edamame, mushrooms, and a flavorful sauce, this Hijiki makes a quick and satisfying meal to fuel you through this busy season.

hijiki ingredients


Hijiki is typically purchased dried, and looks a bit like tea leaves. You can find it at the Asian grocery store in the aisle where other sea vegetables like Nori, Wakame, and Kombu are sold.

My family members are big fans of Hijiki and my version is an easy dish to introduce to children. The flavors are mild, the veggies tender, and it has a gentle sweetness. Plus it’s delicious with rice, coating the grains with rich flavor. However, for many older Japanese people, like my best friend’s father, Hijiki brings up bad food memories. Post war Japan was a food desert, with too many hungry mouths. Hijiki, which was abundant and cheap, featured in many meals. To this day, he refuses to eat it. Thankfully, we are lucky to eat Hijiki by choice, and it’s an excellent one.

dried hijiki

The hijiki gets soaked in water to rehydrate before using in a recipe. Cover the hijiki with water for 15-30m minutes, and then drain and rinse.

soak hijiki

Other Ingredients

Use the time that it’s soaking to prep everything else.

caps hijiki

carrots hijiki


onion hijiki

When everything is prepped and the hijiki is drained and rinsed, it’s time to put it all together. Start by heating a deep pan and then adding a neutral oil.


veggies hijiki

sauce hijiki

Then a Gentle Simmer

The mixture needs to simmer covered for about 25 minutes for all the flavors to meld and the vegetables soften. There’s a good amount of liquid that gets added to the Hijiki. Depending on how tight your lid sits, you may have just a bit of sauce left or it may be a little soupy. I usually cook the Hijiki for 5 minutes with the lid off at the end, (to cook off some of the extra moisture), but this dish is meant to be wet.

Right at the end, I add edamame for a nice pop of color, and then this nutritional superstar is ready to serve.

edamame hijiki

Leftovers make a wonderful lunch and it keeps well in the fridge, about a week. So take some time during the holi-daze rush to down something nourishing and refueling. And let me know what you think! You can rate the recipe below and leave a comment, and show off our creations by tagging @funkyasiankitchen, we love hearing from you!

beauty hijiki



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recipe card hijiki


  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: serves 4 1x
  • Category: side
  • Cuisine: Japanese


  • 1 ounce dried hijiki, about ½ cup
  • 1 fried tofu cutlet, about 6 ounces (You can substitute extra firm tofu)
  • 1 medium carrot or 2 small carrots
  • ½ large onion
  • 4 ounces shiitake mushrooms
  • ½ cup shelled edamame 
  • 2 Tablespoons neutral oil
  • 1 teaspoon toasted sesame oil


  • ¼ cup mirin
  • ¼ cup soy sauce
  • 2 cups water
  • 1 teaspoon dashi powder


  1. Soak the hijiki in 3 cups of water for 15-30 minutes. Drain the hijiki in a colander, rinse under running water, and set aside.
  2. Prep the vegetables while soaking hijiki:
  3. Cut the tofu in half horizontally and then in half lengthwise. Now cut across the strips to create small thin pieces. Set aside.
  4. Trim the stems off of the shiitakes and discard. Slice the mushrooms into thin slices. Set aside.
  5. Peel and trim the carrots. Slice cut the carrots in half lengthwise and then cut into thin half moon pieces. Set aside.
  6. Trim the onion and peel off the outer skin. Cut the onion in half lengthwise and then slice the onion into thin pieces. Set aside.
  7. Heat a deep skillet over medium high heat for several minutes. Add the oil and then the onions. Sauté the onion for about 5 minutes, moving them around. You should start to see the onions caramelize.
  8. Add the carrots, mushrooms, and hiziki, and stir to combine.
  9. Add the tofu, soy sauce, mirin, dashi powder, sesame oil, and water. Bring the mixture to a simmer and then lower the heat to medium low and cover with a lid. 
  10. Simmer for 25 minutes, stirring occasionally. 
  11. Take the lid off, raise the heat to medium high and continue to cook for 5 minutes letting some of the liquid evaporate. 
  12. Add the edamame, and cook for 2-3 minutes until the edamame is heated through.
  13. Serve immediately.

Keywords: vegan, healthy asian, sea vegetables, seaweed, tofu, japanese