Warm tofu with avocado and sauce is Fuchsia Dunlop’s (author of "The Foods of Sichuan") go-to lunch. The silken tofu is warmed in a saucepan to mimic how freshly-made, warm tofu is served in Sichuan. The topping in Chengdu is deep fried soybeans and fried noodles but here she tops with avocados and Bombay mix - a store-bought snack with lots of crunch. Fast, simple, and delicious. | Christopher Kimball’s Milk Street