3 cups Fresh California Avocado*, peeled and seeded

---

3 cups tempura batter mix

---

1 1/2 cups club soda, chilled

---

3/4 cup crushed ice

---

1 Tbsp. black sesame seeds

---

1 Tbsp. toasted white sesame seeds

---

1 1/2 Tbsp. sliced chives

---

1 1/2 Tbsp. minced Thai chiles

---

1 Tbsp. kosher salt

---

3/4 cup Micro cilantro

---

Yuzu-Spicy Tofu Cream (recipe follows)

---

Oil for frying

---

---

---

3 Tbsp. sesame oil

---

1 1/2 Tbsp. chopped shallots

---

1 1/2 tsp. chopped Thai chile

---

3/4 cup seasoned rice vinegar

---

2/5 cup yuzu juice

---

2 1/4 cups drained tofu

---

1 Tbsp. lime zest

---

1 1/2 Tbsp. lime juice

---

3 Tbsp. chopped cilantro

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.