Gluten-Free Mapo Tofu
Satisfy your cravings for bold, spicy flavors with our Gluten-Free Mapo Tofu, a mouthwatering take on the classic Sichuan dish crafted to accommodate gluten-free diets. This recipe marries tender cubes of firm tofu and savory ground pork with aromatic garlic, ginger, and a kick of heat from gluten-free red chili bean paste and ground Sichuan peppercorns. The rich, umami-packed sauce—balanced with gluten-free soy sauce and chicken broth—is thickened to perfection, creating a flavorful coating for every bite. With a preparation time of just 15 minutes and effortless cooking in under 20 minutes, this dish is both quick and satisfying. Serve it hot, garnished with bright green onions, over fluffy steamed rice for a gluten-free masterpiece that’s perfect for weeknights or special occasions. Keywords: gluten-free mapo tofu, Sichuan cuisine, easy gluten-free dinner, spicy tofu recipe, bold flavors.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 8 oz ground pork
- 3 stalks green onions, chopped
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons gluten-free soy sauce
- 1 cup gluten-free chicken broth
- 1 teaspoon Sichuan peppercorns, ground
- 2 tablespoons red chili bean paste (doubanjiang), gluten-free
- 1 tablespoon cornstarch
- 2 tablespoons water
- salt, to taste
- white pepper, to taste
Instructions
Drain the tofu and cut it into 1-inch cubes, then set aside.
In a small bowl, mix the cornstarch and water to form a slurry and set aside.
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the ground pork, breaking it up with a spatula, and cook until it's browned and cooked through, about 5 minutes.
Remove the pork from the pan and set aside. In the same pan, add another tablespoon of vegetable oil. Add the minced ginger and garlic and sauté until fragrant, about 1 minute.
Add the chopped green onions to the pan, reserving some for garnish. Stir in the red chili bean paste and cook for another minute to release its flavors.
Return the cooked pork to the pan. Stir in the gluten-free soy sauce, ground Sichuan peppercorns, and gluten-free chicken broth. Bring to a simmer.
Carefully add the tofu cubes to the pan and gently mix to coat them with the sauce, being careful not to break them.
Let the mixture simmer for 5 minutes, allowing the flavors to meld.
Stir the cornstarch slurry again and slowly add it to the pan, stirring gently. Allow the sauce to thicken for 2-3 minutes.
Season with salt and white pepper to taste.
Serve the mapo tofu hot, garnished with the reserved chopped green onions. Enjoy with steamed rice.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 4309 mg | 187% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 7.9 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
