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February 7, 2022 <600 mg sodium/serving

Crispy Avocado Mapo Tofu Bowl

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Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Main Course
Servings: 6 (click to scale)

Ingredients

  • 2 tsp olive oil
  • 1 oz garlic cloves minced
  • 2 tsp crushed red chili pepper flakes
  • 1 cup low sodium chicken stock
  • 2 tsp sweet rice mirin
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp granulated sugar
  • 2 tsp cornstarch
  • 1.5 tsp warm water
  • 5 cup water
  • 1.5 cup brown rice dry
  • 1.5 pound extra firm tofu drained
  • 3 each fresh avocados diced
  • 2 cup cornstarch
  • 3 Tbsp olive oil
  • 1 oz green onions sliced thin
  • 1 Tbsp Szechuan peppercorns

Instructions

  • Add oil, garlic, and peppers to a saucepan over medium heat. Cook for 1-2 minutes or until garlic is browned. Add stock, mirin, and soy sauce and simmer for 2-3 minutes. Whisk in sugar, continue to simmer for 2-3 minutes or until sauce begins to slightly thicken. In a small bowl whisk together corn starch and first water before slowly whisking the mixture into the sauce, then allow to simmer for 1-2 min or until desired thickness.
  • In a stockpot add second water and rice, bring to a boil, reduce to a simmer and cover. Cook 40-45 minutes, until liquid is absorbed and rice is tender. Fluff with a fork and hold hot.
  • Lightly coat tofu and avocado in cornstarch. Heat olive oil in a pan over medium-high heat. Sear off each side of the avocado and tofu until crispy, about 4-6 minutes. Coat the Tofu and avocado in warm mapo tofu sauce.
  • To serve, layer brown rice, avocado and tofu mixture, and finish with green onion and ground peppercorns.

Chef Tips

Recipe provided by Avocados From Mexico. 

Nutrition

Calories: 690kcal | Carbohydrates: 82g | Protein: 28g | Fat: 30g | Saturated Fat: 4g | Sodium: 240mg | Fiber: 10g
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Categories: <600 mg sodium/serving

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