A classic Sichuan dish of soft tofu cubes simmered in a doubanjiang and fermented black bean sauce with a little minced meat. Spicy, satisfying and a lighter high-protein version.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Mapo Tofu – Spicy Sichuan Tofu contains 285 calories per serving: 21 g protein, 12 g carbohydrate and 17 g fat. It takes 30 minutes in total and makes 4 servings.
Mapo tofu is one of the best-known dishes from China's Sichuan region, taking its name from a legendary story of a pockmarked innkeeper's wife in Chengdu. Soft tofu meets the deep umami of spicy bean paste (doubanjiang) and fermented black beans.
In this lighter version the amount of minced meat is reduced and lean meat is used, so the dish is rich in plant protein and lower in calories. Tofu is naturally low in fat and high in protein; being soy-based, it is low in saturated fat.
The gentle tingling of Sichuan pepper and the spices bring out the flavor while reducing the need for salt. Served with steamed rice, it makes a balanced meal.
Cut the tofu into 2 cm cubes, let it sit a few minutes in warm salted water, then drain gently.
Mix the cornstarch with water to make a slurry and keep all ingredients ready.
Heat the oil in a wok or wide pan over medium-high heat, add the minced meat and stir-fry until browned.
Add the doubanjiang and mashed black beans and fry for 1 minute until the oil turns red.
Add the garlic, ginger and the white parts of the spring onions and stir until fragrant.
Add the soy sauce and a ladle of water, gently slide in the tofu cubes and simmer 3-4 minutes, stirring without breaking them.
Stir in the cornstarch slurry, and once the sauce thickens sprinkle the Sichuan pepper and green onions and serve.
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