Stuffed Avacado Recipe
Ingredients
| Ripe avocados | 2 | |
| Lemon juice | 1 | |
| Tofu | 1/4 Pound | |
| Pineapple | 1/4 Pound | |
| 1 tbs. nut or sesame oil | ||
| Dry sherry | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| 1 tsp. pink peppercorns | ||
| 1 tsp. finely grated fresh ginger | ||
| 1 tbs. creme fratche | ||
| Pistachios | 1 Tablespoon, chopped | |
Directions
Wash and halve the avocados.
Scoop out the in-sides with a teaspoon leaving about 1/4 inch of flesh inside the skin.
Sprinkle with some of the lemon juice.
Finely dice the avocado flesh and mix with the remaining lemon juice.
Cut the tofu and pineapple into 1/4-inch cubes and add to the avocado.
Add the oil, sherry, soy sauce, Worcestershire sauce, crushed peppercorns and ginger and mix well.
Marinate the stuffing about 10 minutes.
Stir in the creme fraiche, spoon the mixture into the avocado halves and sprinkle with pistachios.
Scoop out the in-sides with a teaspoon leaving about 1/4 inch of flesh inside the skin.
Sprinkle with some of the lemon juice.
Finely dice the avocado flesh and mix with the remaining lemon juice.
Cut the tofu and pineapple into 1/4-inch cubes and add to the avocado.
Add the oil, sherry, soy sauce, Worcestershire sauce, crushed peppercorns and ginger and mix well.
Marinate the stuffing about 10 minutes.
Stir in the creme fraiche, spoon the mixture into the avocado halves and sprinkle with pistachios.
Chef
