Mapo-style tofu
The small amount of pork here is a seasoning rather than the protein — it is there for the fat it renders, and the tofu is what the dish is made of.
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Ingredients
For the whole dish · serves 2
- Firm tofu13 oz
- Ground pork3 oz
- Chili bean paste1 oz
- Sesame oil4 tsp
- Scallions4
- Fresh ginger¾ oz
- Sichuan peppercornsa teaspoon, toasted and ground
- Sea saltto taste
Served with
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+2g net · 114 kcal · 10 min · together 8g net, 579 kcal
Method
6 steps · 25 minutes
- Cut the tofu into 3/4 inch cubes and slide them into salted water just off the boil for 5 minutes. This firms them enough to survive being stirred.
- Toast the peppercorns in a dry pan until they smell citrusy, then grind them. Straight from the package they are dusty and do not tingle.
- Fry the pork in the sesame oil until it is properly brown and has given up its fat. Gray pork here means a gray sauce.
- Add the bean paste and ginger and fry for a minute until the oil turns red.
- Slide the drained tofu in with a splash of water and push it around with the back of a spoon rather than stirring, or it breaks up.
- Ground peppercorns and scallions go on at the very end, off the heat. Cooked, the numbing quality disappears entirely.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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