1 lb. extra firm tofu

---

2 1/2 Tbsp. extra virgin olive oil divided

---

1/2 tsp. sea salt

---

1 tsp. chili powder

---

1 1/2 cups water

---

1 cup pearl couscous

---

3 shiitake mushrooms large, stems removed and thinly sliced

---

2 Tbsp. fresh lemon juice

---

2 tsp. soy sauce

---

1 clove garlic peeled and minced

---

1 tsp. minced ginger

---

1/2 tsp. sugar

---

2 tsp. sriracha

---

3 radishes thinly sliced

---

1/4 cup red onion finely diced

---

1/4 cup green onion finely chopped

---

1/3 cup tomato diced

---

3 Tbsp. cilantro finely chopped

---

1/8 tsp. coarse sea salt or to taste

---

2 ripe, Fresh California Avocados seeded, peeled and diced

---

*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.