.lucaspeterson's license plate is literally MAPOTFU. And this recipe from Yu Bo is one of the best versions of the dish he's ever had... I'd take his word for it if I were you.
in Chengdu, China; consuming the painstakingly crafted and beautiful 16 cold dishes that begin every meal, each dish highlighting a different ingredient and distinct flavor, is practically a rite of passage for anyone interested in Sichuan cooking.
Experimenting at pop-up dinners in Los Angeles , Yu has created a twist on mapo tofu, the beloved Sichuan folk dish, by adding chunks of ripe avocado to the mix. And it’s good. It’s really,In Sichuan province, mapo tofu — chunks of soft bean curd swimming in glowing red oil flecked with meat and tasting of peppercorns and funky black soybeans — is historically a working person’s dish.The origin of mapo tofu is now the stuff of legend, like Paul Bunyan or Gungnir.
Every ingredient has positive and negative qualities, he explained. “Using the negative qualities of different ingredients to cancel each other out creates a beautiful and harmonious overall mouthfeel.”For instance, in a freshly opened package of tofu, that quality is called. It doesn’t translate well to English, he explained, but it’s an undesirable taste that approaches fishy, something that’s just a little bit off.
famously makes a version of mapo tofu with pig’s brains; the effect of the avocado in this case is parallel.“For the Chinese palate, avocado is a little rich,” Yu said. “But you’ve got that numbing spiciness that kind of gets rid of the cloying heaviness.” In a traditional version, he said, he would use garlic sprouts in place of the avocado.But “traditional” is a relative term and Sichuan cuisine as we know it, relative to the long history of China, is practically a newborn.
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