Servings: 4 servings
Calories: 298kcal
Ingredients
- 1 package silken tofu cut into cubes
- 200 g ground pork
- 2 tbsp avocado oil
- 2 tbsp doubanjiang fermented chili bean paste
- 1 tbsp fermented black beans rinsed and chopped
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1 tsp glucomannan powder mixed with 2 tbsp water
- 1 tsp ground Sichuan peppercorn
- 2 scallions sliced, for garnish
Instructions
- Heat avocado oil in a wok over medium-high heat. Cook the ground pork, breaking it apart, until browned, 4-5 minutes.
- Add doubanjiang, black beans, garlic, and ginger. Stir-fry 1 minute until fragrant and the oil turns red.
- Add chicken broth and soy sauce, bring to a simmer.
- Gently add the tofu cubes, spooning the sauce over them. Simmer 5-6 minutes, stirring very gently to avoid breaking up the tofu too much.
- Stir in the glucomannan slurry and simmer 1-2 minutes until the sauce thickens.
- Sprinkle with ground Sichuan peppercorn and scallions before serving.
Notes
Chef's Tip: Stir gently and infrequently once the tofu goes in - mapo tofu should have distinct, silky cubes, not a mashed mess. Keto Swaps: a small glucomannan slurry replaces cornstarch, keeping the same glossy, clingy sauce.
Nutrition
Calories: 298kcal | Protein: 20g | Fat: 22g | Fiber: 1g
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About This Dish
Mapo tofu built its reputation on ma and la — the numbing tingle of Sichuan peppercorn and the fiery heat of chili bean paste, both cutting through silky cubes of tofu.
A small glucomannan slurry replaces cornstarch, keeping the same glossy, clingy sauce.