Mapo-ish Tofu

I made a dish similar to mapo tofu for dinner tonight. The main difference; I’m not super into silken tofu, so this is more of a stir fry with crisped tofu than the stewy texture of traditional mapo tofu. I used this recipe for inspiration but used significantly less oil. Served over cabbage to mimic rice. Sorry for the crappily framed photo.


1 tsp Szechuan peppercorns, crushed
1 tsp cornstarch
14 oz tofu, cubed
1/2 pound ground beef
3 cloves garlic
1 tbsp ginger
2 tbsp chili bean sauce
2 tbsp Chinese rice wine
1 tbsp soy sauce
1/4 cup chicken stock
1 bunch scallions, chopped
2 tbsp Coconut oil
3 tsp hot chili oil

Put 1/2 tbsp coconut oil in pan. Sautee half the tofu on all sides. Repeat with another 1/2 tbsp coconut oil and the rest of the tofu. Set aside.

Heat another tbsp of coconut oil in pan. Add crushed peppercorns and sautee one minute. Add garlic and white parts of onions and sautee one minute. Add ground beef (season with salt and pepper) and cook until browned.

Combine ginger, bean sauce, rice wine, soy sauce, chicken stock and corn starch in a bowl. Pour over meat and add tofu back in. Bring to a boil and simmer a couple minutes. Stir in green onion and hot chili oil and serve.


1 Comment

Filed under beef dishes

One response to “Mapo-ish Tofu

  1. Pingback: Low Carb January, Week Two | Missy's Recipes

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