Slice your onions into rings, and julienne your shiso leaves. Cut the other vegetables into appropriate sizes.
Pour in a little olive oil into your frying pan, and heat up the sliced garlic. Once fragrant, start sautéing your onions, paprika peppers, kabocha, and shimeji mushrooms. Continue cooking them until they're faintly golden.
Once your vegetables have cooked through, plate them along with the sliced avocado, cubed cream cheese, and tofu. Top with shredded shiso leaves and dressing.
Story Behind this Recipe
I wanted to change things up a little, so I decided to sauté my usual salad ingredients. Sautéing your vegetables helps bring out their natural flavors, and almost makes them taste sweet. This is one of our favorite appetizers to make at home.
I'd recommend using a soy sauce-based dressing. Nagaimo yams and king oyster mushrooms also taste great.