Fried Tofu Dish with Avocado and Eggplant (Appetizer)


Serves 3 to 6 People

  1. Drain the water from the tofu.
  2. Slice the tofu into two large rectangles. Then slice each rectangle into 2 Centimeters thick tofu squares.
  3. In a large castiron or large pan; add 1/2 cup vegetable oil and place on simmer to medium heat for 3 minutes.
  4. In a medium bowl add 2 tablespoons rice vinegar, 2 teaspoons soy sauce, 1 tablespoon sesame oil and 2 teaspoons seaweed/seed mixture. Mix well. Marinated all the tofu in the mixture for 2 minutes before frying.
  5. Fry each side until a light crispy golden brown.
  6. Set aside tofu to cool.
  7. Hold on to left over marinade


  1. In a large separate pan,  add two tablespoons of oil over medium heat.
  2. Slice eggplant into 2 centimeters each.
  3. Add eggplant to pan with 1/2 tablespoon sesame seed oil, 1 tablespoon rice vinegar, and 1 teaspoon seaweed/seed mixture.
  4. Saute for 5 minutes, until lightly fried on each side.


  1. Slice the avocado in half and peel the skin off each side.
  2. Lay the avocado face down and slice thick avocado slices (2 centimeters).
  3. Line the plate up with avocado, tofu, eggplant, avocado, tofu, eggplant, and so on.
  4. Drizzle over the extra sauce on the whole plate.
  5. Optional; make more sauce if you like it saucy 🙂



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