Keto Mapo Tofu
Experience the bold, spicy flavors of Sichuan cuisine with a low-carb twist with our Keto Mapo Tofu recipe. This dish transforms the traditional favorite into a keto-friendly masterpiece, swapping out carb-heavy ingredients while maintaining its iconic savory and numbing heat. Featuring tender cubes of firm tofu simmered in a rich, aromatic sauce made from ground pork, chili bean paste, soy sauce, and beef broth, this recipe is a fragrant explosion of garlic, ginger, and Sichuan peppercorns. Thickened to perfection with xanthan gum for a keto-approved finish, it’s garnished with fresh green onions and a drizzle of sesame oil for extra depth. Ready in just 35 minutes, this dish is perfect for busy weeknights or indulgent weekend dinners. Keto Mapo Tofu is your go-to solution for satisfying spicy cravings while staying on track with your low-carb lifestyle!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 250 grams ground pork
- 2 tablespoons vegetable oil
- 3 units garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons chili bean paste (Doubanjiang)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 cup beef broth
- 3 units green onions
- 1 teaspoon sesame oil
- 0.5 teaspoon xanthan gum
Instructions
Drain the tofu and cut it into 1-inch cubes. Set aside.
Mince the garlic cloves and grate the ginger. Slice the green onions thinly, separating the white and green parts.
Heat vegetable oil in a large skillet or wok over medium heat. Add the Sichuan peppercorns and fry them for 30 seconds until fragrant, being careful not to burn them.
Add the minced garlic, grated ginger, and the white parts of the green onions to the skillet. Stir-fry for about 1 minute until softened and aromatic.
Increase the heat to medium-high and add the ground pork. Stir-fry the pork, breaking it apart with a wooden spoon, until it is fully cooked and slightly browned, about 5 minutes.
Stir in the chili bean paste and cook for another 1-2 minutes, allowing the flavors to meld into the pork.
Add the soy sauce, rice vinegar, and beef broth to the skillet. Bring the mixture to a simmer.
Gently add the tofu cubes to the skillet, carefully mixing to avoid breaking the tofu.
Simmer the mixture for 5-6 minutes to allow the tofu to absorb the flavors.
Sprinkle the xanthan gum evenly over the sauce to thicken it. Stir gently until the sauce thickens, about 1-2 minutes.
Drizzle the sesame oil over the dish and stir carefully to combine.
Garnish with the green parts of the green onions just before serving.
Serve hot and enjoy your Keto Mapo Tofu!
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.0 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1108 mg | 24% | |
*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.
