Avocado Mapo Tofu Recipe - Los Angeles Times

Name: Avocado Mapo Tofu Recipe - Los Angeles Times
Ingredients: 1/4 pound lean ground beef; 2 teaspoons ground Sichuan peppercorn; 2 tablespoons dark soy sauce; 5 green onions; 1/4 cup vegetable oil; 4 big garlic cloves, chopped; 2 teaspoons chopped ginger; 2 1/2 tablespoons red pepper powder; 2 tablespoons fermented black soybeans; 2 teaspoons doubanjiang (broad bean paste); 1 cup chicken stock; 1 1/2 teaspoons thick soy sauce; 3/4 teaspoon Sugar; 1/4 teaspoon ground black pepper; 3 tablespoons cornstarch slurry made with 1 tablespoon cornstarch and 2 tablespoons cold water; 1 package soft tofu; 1 large avocado, cut into medium-sized chunks; Salt to taste

www.latimes.com

This version of mapo tofu from famed Chinese chef Yu Bo combines fiery, numbing spice with creamy avocado for a California twist.

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Ingredients

1/4 pound lean ground beef
2 teaspoons ground Sichuan peppercorn
2 tablespoons dark soy sauce
5 green onions
1/4 cup vegetable oil
4 big garlic cloves, chopped
2 teaspoons chopped ginger
2 1/2 tablespoons red pepper powder
2 tablespoons fermented black soybeans
2 teaspoons doubanjiang (broad bean paste)
1 cup chicken stock
1 1/2 teaspoons thick soy sauce
3/4 teaspoon Sugar
1/4 teaspoon ground black pepper
3 tablespoons cornstarch slurry made with 1 tablespoon cornstarch and 2 tablespoons cold water
1 package soft tofu
1 large avocado, cut into medium-sized chunks
Salt to taste