Remove the pit from the avocado, peel, and dice into 1.5 cm cubes.
Wrap the tofu in paper, and strain the excess water from the tofu by placing a weight on top of it. This time I used salad tofu which doesn't need straining.
Mix all the ingredients together, making sure they don't break up.
Add a little soy sauce for fragrance and colour to finish.
See Tomato Namul (Recipe ID: 2584152).
You can make namul anytime if you keep a stock of garlic and sesame oil. See Recipe ID: 2312035.
This is a good namul ingredient to keep in stock too. Recipe ID: 2357837.
Story Behind this Recipe
I just tried combining my favourite ingredients, and my family loved it! This has been a family favourite for a long time.
The key is the strain the tofu well. Avocado and tofu break up easily, so if you are making a large amount, it's better to mix the seasonings in advance and then gently mix them in. The amount of salt listed is just a guide; adjust to your tastes.