Cut the tofu on a chopping board and press with a weight to drain the water.
Squeeze the yuzu (or lemon) juice into a bowl and dissolve the yuzu pepper paste.
Dice the avocado into large pieces and add to the yuzu mixture.
Dice the drained tofu into the same size as the avocado, and add to the bowl from Step 3.
Immerse the tomato in hot water to make it easier to peel, remove the seeds and cut it into pieces about the same size as the avocado and tofu. Then, add it to the bowl from Step 4.
Add olive oil and salt, mix, and it's done. Taste and adjust the saltiness as necessary.
You can take it to parties. Here, I topped it with shiso leaf.
Story Behind this Recipe
I received yuzu pepper paste as a present and made this with it instead of pepper. I also tried it with sesame oil, but the yuzu pepper tasted better with olive oil, so I settled for this recipe.
It's delicious if you drain the tofu properly and use shio-koji tofu. Water will come out of the tomato, so it's best to mix it in just before you eat it. In winter, I use yuzu peel in other dishes and keep the juice for this. If you don't have it, just use lemon juice.