Mapo Tofu
Sichuan classic, high-protein, low-carb, ready in just 20 minutes, and incredibly tasty. Now even with lower amount of starch!
Servings 2
Calories 500kcal
Ingredients
- 300 g medium-firm tofu
- 130 g lean ground pork, chicken, or beef
- 1 tsp chili oil
- 1 cup chicken broth
- 1 tsp Sichuan peppercorns
- 1 tsp arrowroot powder or 1 pinch xanthan/guar gum
- 1 tsp erythritol or low-glycemic sweetener of your choice
- 2 tsp Shaoxing wine
- 1 tbsp fermented bean paste doubanjiang or mapo tofu sauce base
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 stalks green onion chopped
Instructions
- Mince the garlic and ginger.
- Heat a splash of oil in a pan over medium heat. Add Sichuan peppercorns, followed by garlic and ginger. Sauté until aromatic and lightly golden.
- Add ground meat and cook until just browned.
- Stir in soy sauce, Shaoxing wine, chili oil, bean paste, chicken broth, and sweetener. Simmer for 5–7 minutes.
- If you are using xanthan gum, sprinkle in the pan directly, and stir thoroughly. If you are are using using starch, mix with 1 tbsp cold water and stir into the pan.
- Gently cube the tofu (about 1 cm) and fold it into the sauce. Simmer gently for 5 more minutes.
- Drizzle with sesame oil and top with diced green onion.
- Serve hot, with rice, or over steamed greens.