Chef Kent Rathbun from Imoto returns to Good Day to make a crispy and flavorful Japanese treat.
Crispy Tempura Avocado with Yuzu-Spicy Tofu Cream
For the Yuzu-Spicy Tofu Cream:
1 ounce light sesame oil
1 tablespoon shallots, peeled and chopped
1 teaspoon Thai chiles, stemmed and chopped
½ cup rice vinegar, seasoned
¼ cup yuzu juice
1 pound tofu (silk), drained
2 teaspoons lime zest
1 tablespoon lime juice, freshly squeezed
2 tablespoons cilantro leaves, chopped
In a small saucepan add sesame oil and sauté together shallots and Thai chiles until shallots are
translucent. Deglaze with rice vinegar and yuzu juice. Continue to cook and reduce by half. Add tofu and stir for one minute. Remove from heat and transfer to a Vita-mix blender and blend until sauce is very smooth. Finish with lime zest, lime juice and chopped cilantro. Allow cilantro to steep for 10 minutes then pass the sauce through a fine mesh chinois and store properly.
For the Tempura California Avocado:
2 cups tempura flour
1 cup club soda, chilled
½ cup crushed ice
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds, toasted golden brown
1 tablespoon chives, snipped
1 tablespoon Thai chiles, stem removed, chopped fine
2 teaspoons kosher salt
24 pieces California avocados, peeled, seeded and cut
into wedges 1/2" thick
½ cup micro cilantro
In a large mixing bowl, mix tempura flour with club soda and crushed ice. (You may need to add more or less water depending on the desired consistency.) Garnish with black and white sesame seeds, chives. Season with kosher salt. Coat avocado wedges in tempura batter and fry in a deep fat fryer at 350℉ until golden brown. Remove from the deep fat fryer. Drain excess grease. Serve immediately.
For the Presentation:
Place equal amounts of the yuzu-spicy tofu sauce in 8 bowls. Place hot crispy tempura California avocados on top of the sauce. Garnish with micro cilantro.
Notes: For an interesting twist add rock shrimp or calamari to the dish.