Pan-seared avocado-crusted tofu in a rich and spicy sauce.
Course Main Course
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 6(click to scale)
Calories 690kcal
Ingredients
2tspolive oil
1ozgarlic clovesminced
2tspcrushed red chili pepper flakes
1cuplow sodium chicken stock
2tspsweet rice mirin
2Tbsplow sodium soy sauce
2Tbspgranulated sugar
2tspcornstarch
1.5tspwarm water
5cupwater
1.5cupbrown ricedry
1.5poundextra firm tofudrained
3eachfresh avocadosdiced
2cupcornstarch
3Tbspolive oil
1ozgreen onionssliced thin
1TbspSzechuan 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.