Mapo tofu is a classic Chinese dish originating from the Sichuan province; it is high in protein, hearty, and spice-numbingly addictive. I love all the contrasts in textures from the silky tofu, thick sauce, and the chewy ground meat. The tofu perfectly soaks in all the mala flavors from the savory sauce. I tend to make a healthier version as I use less oil and swap the traditional mapo tofu meat—ground pork—for lean ground beef. So let’s get started on this healthy mapo tofu dish.
What does Mapo Tofu mean?
The term ‘Mapo’ is translated as ‘pockmarked old woman’s bean curd.’ ‘Ma’ refers to pockmarks, while ‘Po’ refers to an older woman.
Ingredients
- 0.5-0.75 pounds lean ground beef: I use lean ground meat to make it more macro-friendly
- 1 block silken tofu: can use other tofu textures, but silken is more common for mapo tofu dishes
- 1 tablespoon Sichuan peppercorn powder: Can adjust to your spice levels
- 3-6 dried red chilis: adjust according to your spice preference
- 1-2 tablespoons minced shallots
- 1-2 tablespoons minced garlic
- 1-2 tablespoons minced ginger
- 2 tablespoons Doubanjiang (fermented bean paste)
- 1/2 cup chicken or vegetable broth or water
- 1 teaspoon cornstarch: This is used to thicken the sauce
- 1 tablespoon light soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- Cooked rice, for serving
Mapo Tofu Instructions
Cut the silken tofu into small cubes and set aside. *You can boil the tofu for a minute so the tofu can hold its shape.
Toast the Sichuan peppercorns in a dry pan over medium-high heat until fragrant, then crush them into a fine powder using a mortar and pestle or a spice grinder or my way lol
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, shallots, dried peppers, and sauté for 1-2 minutes until fragrant.
Add the ground beef and Doubanjiang to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the soy sauce and Shaoxing wine, then add the chicken or vegetable broth to the skillet. Bring the mixture to a simmer. Gently add the tofu cubes to the skillet, being careful not to break them apart. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the skillet, allowing the sauce to thicken slightly.
Serve hot over steamed rice and enjoy the spicy, flavorful goodness of homemade healthy Mapo Tofu!
Healthy Mapo Tofu Recipe
Ingredients
- 0.5-0.75 pounds lean ground beef
- 1 block silken tofu
- 1 tablespoon Sichuan peppercorn powder
- 3-6 dried red chilis adjust according to your spice preference
- 1-2 tablespoons minced shallots
- 1-2 tablespoons minced garlic
- 1-2 tablespoons minced ginger
- 2 tablespoons Doubanjiang fermented broad bean paste
- 1/2 cup chicken or vegetable broth or water
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- Cooked rice for serving
Instructions
- Cut the silken tofu into small cubes and set aside. You can boil the tofu for a minute so it can hold its shape.
- Toast the Sichuan peppercorns in a dry pan over medium-high heat until fragrant, then crush them into a fine powder using a mortar and pestle or a spice grinder or my way lol
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, shallots, ginger, dried red peppers and sauté for 1-2 minutes until fragrant.
- Add the ground beef or pork to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
- Once the meat is browned, add the Doubanjiang and stir to combine with the meat and aromatics.
- Stir in the soy sauce and Shaoxing wine, then add the chicken or vegetable broth to the skillet. Bring the mixture to a simmer.
- Gently add the tofu cubes to the skillet, being careful not to break them apart. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the skillet, allowing the sauce to thicken slightly.
- Serve hot over steamed rice and enjoy the spicy, flavorful goodness of homemade Mapo Tofu!
If you enjoy this recipe, check out my healthy french toast recipe.
