Tofu Avocado Salad (Pan-Seared Tofu and Avocado Bowl)
Press 300 g firm tofu in paper towels for about 10 minutes, cube it, and place it in a skillet preheated over medium heat for 1 minute. Leave the cubes alone for about 2 minutes so the underside browns, then turn gently and sear the other sides for 3 to 4 minutes more. Cut the avocado just before serving and dress with 1 tbsp each soy sauce, sesame oil, and lemon juice.
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Golden seared tofu and buttery avocado share a dressing of soy sauce, sesame oil, and lemon juice.
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Familiar Korean seasoning paired with citrus acidity keeps the bowl savory without making it heavy. Pressing the tofu until its surface feels dry cuts down on splattering and gives a cleaner sear. Left alone until the first side firms up, the cubes sear well enough to hold their shape when tossed. The avocado is cut only once everything else is ready and goes straight into the lemony dressing, where it browns less. Let the hot tofu cool slightly before it touches the greens.
Ingredients
Instructions
- 1
Wrap 300 g firm tofu in paper towels and press it for about 10 minutes to remove excess moisture.
The surface should feel dry, which helps it sear cleanly and prevents splattering in the pan.
- 2
Cut the tofu into bite-size cubes, keeping the pieces as even as possible.
Set aside any broken pieces and add them on top at the end, so the salad keeps a cleaner shape.
- 3
Preheat a skillet over medium heat for 1 minute, then add the tofu cubes.
Do not move them right away. Let the underside brown for about 2 minutes so it becomes firm before turning.
- 4
Turn the tofu gently and sear the remaining sides for 3 to 4 minutes more.
When the edges feel firm and golden, transfer it to a plate and let it cool slightly before tossing.
- 5
Halve 100 g cherry tomatoes.
Cut the avocado just before serving, not earlier, so it stays bright. Keep the lemon juice ready so the cut avocado is exposed to acidity quickly.
- 6
Mix 1 tablespoon each soy sauce, sesame oil, and lemon juice to make the dressing.
Place 80 g mixed greens with tofu, tomatoes, and avocado, drizzle the dressing over, and toss gently to avoid crushing them.
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