Low Fat Mapo Tofu
Transform your favorite Chinese comfort food into a guilt-free delight with this Low Fat Mapo Tofu recipe! Packed with bold flavors and lighter ingredients, this dish swaps traditional pork for lean ground chicken while retaining the signature spicy kick of doubanjiang and Sichuan peppercorns. Silky tofu cubes soak up a rich, savory sauce thickened with a cornstarch slurry, creating a satisfying yet low-calorie option. With aromatic garlic, ginger, and a hint of toasted sesame oil, each bite is layered with depth and spice. Perfectly crafted for health-conscious food lovers, this quick and easy recipe is ready in just 40 minutes and pairs beautifully with steamed rice for a wholesome meal. Make your dinner both light and indulgent with this healthier interpretation of a Chinese classic!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 250 ml vegetable broth
- 200 grams lean ground chicken
- 3 tablespoons soy sauce
- 2 tablespoons doubanjiang (fermented broad bean paste)
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 units green onions, chopped
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sichuan peppercorns
- 0.5 teaspoon red chili flakes
Instructions
Drain the tofu and cut it into 1-inch cubes. Place it on a paper towel to remove excess water.
In a large non-stick pan, dry roast the Sichuan peppercorns over medium heat until fragrant. Remove from the pan and set aside.
In the same pan, add 1 teaspoon of sesame oil, and lightly brown the lean ground chicken over medium heat, breaking it apart as you cook.
Add minced garlic and ginger to the pan, and stir-fry for about 30 seconds until fragrant.
Stir in the doubanjiang and cook for 1 minute to release its flavor.
Add the vegetable broth and soy sauce, and bring to a simmer.
Dissolve the cornstarch in 2 tablespoons of cold water to form a slurry.
Stir the cornstarch slurry into the simmering mixture to thicken the sauce.
Gently add the tofu cubes to the pan, and carefully stir to coat them with the sauce.
Simmer for 5-7 minutes to heat the tofu through while absorbing flavors.
Just before serving, sprinkle the dish with the Sichuan peppercorns, red chili flakes, and chopped green onions.
Serve hot, ideally over steamed rice.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 13.1 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 799 mg | 61% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2063 mg | 44% | |
*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.
