California AvocadosHit Their Peak Just In Time For Summer in a single layer of 3-4 sheets of paper towels. Top tofu with additionit’s timeto celebrate as California avocaal paper towels and a heavy object dos are at the peak of their season and (NAPSA)—Summeris upon us and (i.e. cast-iron pan) andlet sit 15 minutes. freshly picked in season produce isat its peakin flavor and nutrition. The nutrient-densefruit stands as the highlight 3. Uncover the tofu, cut into small cubesand place into a large mixing of any dish, now readily available and undeniably delicious. This is the perfect time to take advantage of the warmer weather by enjoying and sharing the heart-healthy superfood. The California Avocado Commis- sion (CAC)hasenlisted the well-known. culinary talents of Sam Zien, of Not Not Tacosin San Diego, to develop a recipe that consumers can makeright at home. Zien prides himselfoncreating innova- tive and often unexpected dishes that honorthe GoldenState’s flavors anddistinct personality. Zien’s Pearl Couscous with Califor- nia Avocado and Crispy Tofu offers as manyflavors as it does textures. For example, the combination of the recipe’s chili spice contrasts nicely with the fresh, California avocado’s creamy quality to providea layered complexity. “This dish is a great example of how something as subtle as the California avocadocanreally impacta singlebite? said Zien. PEARL COUSCOUS WITH CALIFORNIA AVOCADO AND CRISPY TOFU Recipecreated by Sam Zien of Not Not Tacosfor the California Avocado Commission Serves: 4 Prep time: 30 minutes Cooktime: 30 minutes Totaltime: 60 minutes bowl. 4, Add about % Tbsp.oliveoil and Pearl Couscous withCalifornia AvocadoandCrispy Tofu Ingredients: 1 Ib. extra firm tofu 2%; Tbsp. extra virgin oliveoil, divided Y% tsp. sea salt 1 tsp. chili powder 1% cups water 1 cuppearl couscous 3 large shiitake mushrooms, stems removed andthinly sliced 2 Tbsp. fresh lemonjuice 2 tsp. soy sauce 1 clovegarlic, peeled and minced 1 tsp. minced ginger , tsp. sugar 2 tsp. sriracha 3 radishes, thinly sliced % cupfinely diced red onion % cupfinely chopped green onion % cup diced tomato 3 Tbsp. finely choppedcilantro Y% tsp. coarseseasalt, or to taste 2 ripe, Fresh California Avocados, seeded, peeled and diced Instructions: 1. Preheat oven to 375 degreesF. 2.Drain the tofu by removing from the package,lay flat andslice in half horizontally. Place the slices seasonwithsalt and chili powder. 5, Heata large oven-safe pan over medium heat and add the seasoned tofu cubes. 6.Place the pan over medium heat, and cook,shaking the pan occasionally until tofu begins to brown on all sides, about 5 minutes. 7. Transfer the pan to the oven and cook tofu for 20-25 minutes oruntil crispy, removeandset aside. Alternatively, after seasoning the tofu cubes you can place them in a single layerin an airfryer and cookat 375 degrees F for 15 minutes. 8. While the tofu bakes, bring wa- ter to a boil in a medium saucepan and add couscousand shiitake mushrooms;stir then reduce heatto a simmer, cover and cook until the water is absorbed, about 10-15 minutes. 9.Remove from heat, put in a large bowlandallow to cool. 10.Combine lemon juice, soy sauce, garlic, ginger, sugar, sriracha and remaining olive oil in a small bowl and mix until sugar dissolves. Set aside until ready to serve. 11. Once couscous is cooled, add radishes, red onion, green onion,tomato,cilantro and seasalt. 12.Dress the couscous mixture evenly then spoon onplates, adding the crispy tofu and diced avocado.
