Cut the silken tofu into small squares, about an inch in size. Slice the ripe avocado in half, remove the pit, and cut into similar-sized pieces.

On a large serving platter, arrange the tofu and avocado slices in an alternating pattern.

In a mixing bowl, whisk together grated garlic, ginger, light soy sauce, sesame oil, sugar, black vinegar, white pepper, and water until smooth.

Drizzle the dressing over the arranged tofu and avocado, ensuring every piece is lightly coated.

Sprinkle the finely chopped scallions over the top and serve immediately.