They are some days where I crave a very clean but flavor packed lunch. This blistered tofu dish with chrysanthemum, avocado and cara cara oranges is the epitome of that. To begin, slice firm tofu into strips and place on paper towel to remove excess moisture. Get your cast iron screaming hot and add enough vegetable oil to barely coat the bottom.
Season your tofu with salt before carefully adding to the cast iron. Don’t touch the tofu until the side touching the pan is very crispy, then you can flip it. To plate, start with thinly sliced avocado. Top the avocado with your blistered tofu, cara cara supremes, and chrysanthemum leaves lightly dressed with rice wine vinegar, lemon, honey, vegetable oil, toasted sesame oil, chili flakes, and salt.