Low Carb Mapo Tofu

Low Carb Mapo Tofu is a delicious twist on the traditional Chinese dish, featuring silky tofu paired with a rich, spicy sauce made from ground meat and aromatic spices. This baked version is lighter but packed with flavor, making it a perfect guilt-free meal option.

Ingredients

• Firm tofu - 300 grams
• Ground pork or chicken - 150 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Doubanjiang (fermented broad bean paste) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Chicken broth - 100 ml
• Green onions - 2, chopped
• Red pepper flakes - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Press the tofu for about 15 minutes to remove excess moisture, then cut it into 1.5 cm cubes.
3. In a skillet over medium heat, add the ground pork or chicken and cook until browned, about 5-7 minutes.
4. Add the minced garlic and ginger to the skillet and sauté for another 1-2 minutes until fragrant.
5. Stir in the doubanjiang, soy sauce, sesame oil, chicken broth, red pepper flakes, salt, and black pepper. Simmer for 5 minutes.
6. In a baking dish, gently combine the cubed tofu with the meat sauce, ensuring the tofu is well coated.
7. Bake in the preheated oven for 15 minutes until heated through and slightly bubbly.
8. Remove from the oven, garnish with chopped green onions and cilantro before serving.

Nutrition

• Calories: 300
• Protein: 25 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle building and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

Tags