a new recipe-tofu avocado toppers

while shopping at the asian market on shield street in west hartford, i picked up a pack of frozen onion roti-paratha (an onion pancake-bread type of thing/ i must say they were UNBELIEVABLY EXCELLENT. great texture. crispy outside, they got puffy as you cooked them but deflated immediately. ). i also picked up some age tofu. i don't eat deep fried foods often, but the age is deep fried tofu and every once in a while i get a hankering for it. i was starving when i got home and so i wanted something quick AND easy. i came up with the following recipe:

tofu-avocado toppers
1 small ripe avocado - diced
2 onion roti/paratha (the brand i used was spring home - frozen)
1/2 block of atsu-age (deep fried tofu. you may also use 1/2 block of tofu which you had frozen for at least a few days - now defrosted of course) - cut in chunks
1/3 c frozen baby peas
hoisin sauce to taste soy sauce to taste
chili pepper or red pepper flakes if you'd like

place the tofu, peas and hoisin and soy in a microsafe bowl. cover with a paper towel and microwave for 3 or 4 minutes, stirring halfway through. meanwhile, heat a skillet with 1 T olive oil - or the oil of your choice (i used teflon although that is probably a no no). if you use anything other than teflon or a well seasoned cast iron skillet, you'll need more oil i'm guessing. fry the onion pancakes one at a time until golden on both sides (it takes NO time at all!!!). when the tofu-pea mixture is done, gently stir in the diced avocado and any additional spices you'd like. top the warm pancakes with the mixture and enjoy!


frozen paratha on left, cooked parantha upper right and cooked and topped parantha on lower right