KCB 5.3: Baked Stuffed Avocados
Baked Stuffed Avocados
In this succulent and unusual entree, avocados are stuffed with tofu and green peas, smothered in a lemon-chili-coconut sauce, and baked.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 10 minutes
• BAKING TIME: 10 minutes
• YIELD: Enough for 4 persons
• COOKING TIME: 10 minutes
• BAKING TIME: 10 minutes
• YIELD: Enough for 4 persons
• 2 large, firm but ripe avocados
• 2 tablespoons (40 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) chopped fresh ginger
• 1 cup (250 ml) firm tofu, diced to 1.25 cm (1/2-inch) cubes
• 1 teaspoon (5 ml) Chinese sesame oil
• 1 tablespoon (20 ml) chili sauce (without garlic or onions)
• 1 tablespoon (20 ml) sweet soy sauce
• 1 match-sized chunk of creamed coconut, chopped
• 1/2 cup (125 ml) cooked green peas
• 1 tablespoon (20 ml) fresh lemon juice
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) minced fresh coriander leaves
• 2 tablespoons (40 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) chopped fresh ginger
• 1 cup (250 ml) firm tofu, diced to 1.25 cm (1/2-inch) cubes
• 1 teaspoon (5 ml) Chinese sesame oil
• 1 tablespoon (20 ml) chili sauce (without garlic or onions)
• 1 tablespoon (20 ml) sweet soy sauce
• 1 match-sized chunk of creamed coconut, chopped
• 1/2 cup (125 ml) cooked green peas
• 1 tablespoon (20 ml) fresh lemon juice
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) minced fresh coriander leaves
1. Carefully run a knife from the stem end downwards and right around the avocados. Twist to separate the two halves. Remove the seeds.
2. With a spoon, scoop out the avocado flesh leaving a 1 1/4 cm (1/2-inch) border. Chop the avocado flesh into large rough chunks.
3. Heat the olive oil in a heavy non-stick frying pan over medium heat. Add the asafoetida and saute for a few seconds. Add the ginger and saute for 1 minute. Add the tofu and stir-fry carefully. When the tofu is browned, drizzle on the sesame oil, chili sauce, and soy sauce. Fold in the creamed coconut, stirring until it melts.
4. Add the peas, lemon juice, salt, minced fresh coriander, and stir well. Finally, add the avocado pieces, stir to mix, and remove from the heat. Place the avocado halves carefully on a flame-proof gratin dish and add the stuffing. Bake in a preheated oven at 180°C/355°F for 10 minutes and serve immediately.
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