Paleo Mapo Tofu
Reimagine a beloved Sichuan classic with this vibrant, paleo-friendly twist on Mapo Tofu! Instead of traditional tofu, tender cubes of eggplant soak up a bold and savory sauce infused with aromatic garlic, ginger, and Szechuan peppercorns. Ground pork adds a hearty depth, while coconut aminos and fish sauce bring paleo-friendly umami to every bite. A touch of chili paste delivers a spicy kick, perfectly balanced with a silky, thickened beef broth sauce. Ready in just 40 minutes, this wholesome dish offers a low-carb, gluten-free, and dairy-free alternative to a takeout favorite. Serve it steaming hot, garnished with fresh green onions, for a cozy, flavorful family dinner or meal prep favorite!
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Recipe Information
Ingredients
- 250 grams ground pork
- 2 medium firm eggplant
- 3 large garlic cloves
- 1 tablespoon fresh ginger
- 2 stalks green onions
- 3 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon chili paste (or preferred paleo safe hot sauce)
- 1 teaspoon Szechuan peppercorns
- 2 tablespoons avocado oil
- 1 cup beef broth
- 1 tablespoon arrowroot starch
- 1 tablespoon water
Instructions
Cut the eggplants into bite-sized cubes and set them aside.
Mince the garlic cloves and ginger, and chop the green onions. Keep the white and green parts of the green onions separate.
In a small bowl, mix the arrowroot starch with water to create a slurry and set aside.
Heat a large frying pan or wok over medium-high heat and add the avocado oil.
Add the Szechuan peppercorns to the oil and cook for about 1 minute until fragrant. Remove and discard the peppercorns.
Add the ground pork to the pan and cook until browned, about 3-5 minutes, while breaking up the meat.
Add the minced garlic, ginger, and the white parts of the green onions to the pan and stir-fry for 1-2 minutes until fragrant.
Stir in the cubed eggplants, coconut aminos, fish sauce, and chili paste. Cook for 5 minutes, stirring frequently.
Pour in the beef broth and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for about 8-10 minutes or until the eggplant is tender.
Stir the arrowroot slurry and add it to the pan. Mix well to thicken the sauce and coat everything evenly.
Adjust seasoning to taste, if necessary, and sprinkle the green parts of the green onions over the dish.
Serve hot in bowls and enjoy your Paleo version of Mapo Tofu!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 659 mg | 14% | |
*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.
