Whole30 Mapo Tofu
Transform your favorite Sichuan classic into a wholesome, guilt-free delight with this Whole30 Mapo Tofu! This flavor-packed recipe swaps traditional ingredients for Whole30-compliant options like coconut aminos and arrowroot powder while keeping the bold, spicy, and savory essence that defines the dish. Made with extra-firm tofu, ground pork, and aromatic garlic, ginger, and green onions, this dish is enriched with toasted Sichuan peppercorns for that signature tingling heat. A rich, umami-infused sauce ties it all together, thickened naturally for a smooth, velvety finish. Ready in just 35 minutes, this protein-packed, gluten-free, and dairy-free meal makes for a satisfying dinner that’s sure to impress both Whole30 enthusiasts and lovers of authentic Asian cuisine. Serve it piping hot for an irresistible bowl of comfort!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 8 ounces ground pork
- 2 tablespoons avocado oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 green onions, sliced
- 2 tablespoons Whole30-compliant coconut aminos
- 2 tablespoons Whole30-compliant chili paste
- 1 tablespoon toasted sesame oil
- 1 teaspoon Sichuan peppercorns
- 1 cup chicken broth
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 0.5 teaspoon sea salt
- 0.5 teaspoon ground white pepper
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes, then cut the tofu into 1-inch cubes.
Heat a large skillet over medium heat and add the avocado oil. Once hot, add the Sichuan peppercorns and toast for about 2 minutes until fragrant. Remove the peppercorns and set aside on a paper towel.
In the same skillet, add the ground pork and cook until it begins to brown, about 5 minutes. Break it apart with a spoon as it cooks.
Add the garlic, ginger, and half of the green onions to the pork. Stir-fry for another 2 minutes until the aromatics soften.
Pour in the coconut aminos, chili paste, toasted sesame oil, and chicken broth. Stir to combine and bring the mixture to a simmer.
Carefully add the tofu cubes into the skillet and gently stir to coat them with the sauce. Simmer for 5 minutes to allow the flavors to meld.
In a small bowl, mix the arrowroot powder with water to create a slurry. Pour this into the skillet and stir gently until the sauce thickens.
Season with sea salt and white pepper to taste. Remove the skillet from heat.
Garnish the mapo tofu with the remaining green onions and the toasted Sichuan peppercorns. Serve hot.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 6.2 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2875 mg | 221% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1399 mg | 30% | |
*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.
