Low Sodium Mapo Tofu
Discover a healthier twist on a Sichuan classic with this Low Sodium Mapo Tofu recipe, a perfect balance of bold flavors and mindful eating. Crafted with soft tofu, savory ground pork, and the signature tingle of roasted Sichuan peppercorns, this dish delivers all the umami without the excess sodium. A fragrant medley of garlic, ginger, and low-sodium soy sauce enhances the rich and spicy chili bean paste base, while a cornstarch slurry creates a velvety sauce that clings to every bite. The recipe is quick and easy, coming together in just 30 minutes, making it ideal for weeknight dinners. Serve this lighter, flavor-packed dish with a side of steamed rice, and enjoy a guilt-free taste of traditional Chinese cuisine.
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Recipe Information
Ingredients
- 400 g soft tofu
- 150 g ground pork
- 1 teaspoon Sichuan peppercorns
- 1 cup low sodium chicken broth
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 pieces green onions, chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon chili bean paste
- 1 tablespoon vegetable oil
Instructions
Press the soft tofu gently to remove excess water and cut it into 1-inch cubes.
In a small bowl, mix cornstarch with water to create a slurry and set aside.
Heat a wok or large pan over medium-high heat. Add the Sichuan peppercorns and dry roast them until they are fragrant. Crush them gently using a mortar and pestle, then set aside.
Add vegetable oil to the pan and heat over medium-high heat. Once hot, add the minced garlic and ginger, sautéing until fragrant, about 30 seconds.
Add the ground pork to the pan, breaking it up with a spatula, and cook until it is no longer pink.
Stir in the chili bean paste and cook for another minute, allowing the flavors to combine.
Pour in the low sodium chicken broth, low sodium soy sauce, and mirin. Bring the mixture to a simmer.
Carefully add the tofu cubes to the pan, gently stirring to coat them with the sauce. Simmer for 5 minutes, allowing the tofu to absorb the flavors.
While simmering, gradually add the cornstarch slurry to the pan, stirring continuously until the sauce thickens to your preference.
Add the crushed Sichuan peppercorns and drizzle with sesame oil. Stir gently to incorporate all ingredients.
Turn off the heat and garnish the Mapo Tofu with chopped green onions before serving.
Serve the dish hot, ideally with steamed rice.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 14.0 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 946 mg | 20% | |
*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.
