Keto Mapo Tofu

If you like spice, this recipe is for you! This keto-adapted take on mapo tofu, a Sichuan dish, is packed with heat and yum! It features a blend of ground beef and silken tofu, served up in a fragrant spicy sauce.

Ingredients

1.7 lbs (0.75 kg) ground beef
12.3 oz (350 g) silken tofu, strained and diced
1/4 cup avocado oil, divided
1/4 cup chicken broth
2 scallions, sliced
2 garlic cloves, minced
2 red thai chilis, sliced
2 Tbsp fresh ginger, minced
1 Tbsp Sichuan peppercorns, corasely ground
1 Tbsp red chili flakes
2 tsp sesame oil, divided
1 tsp salt
Optional, to garnish: chili flakes, sliced red thai chili, scliced scallion

Yields: 8 servings
Per serving*:
Calories: 319
Net carbs: 3
Protein (grams): 30
Fat (grams): 20

Prep time: 10 min
Cook time: 30 min
Total time: 40 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small pan, over medium-high heat, heat 2 Tbsp of avocado oil with the chili flakes. Allow the chili flakes to infuse the oil, about 2-3 min, then set aside.

In a large wok or skillet, heat the remaining 2 Tbsp of avocado oil and 1 tsp of sesame oil over medium-high heat.

Add the ginger and garlic, and sautee 2-3 min.

Add the salt and ground beef. Allow the meat to brown, 5-8 min, stirring frequently and breaking up any clumps.

Add the Sichuan peppercorns, red thai chilis and chicken broth. Bring everything to a simmer, then allow to reduce
5-8 min, stirring occasionally.

Reduce heat to medium, then stir in the chili-infused oil that was set aside, the silken tofu, scallions and remaining 1 tsp of sesame oil.

Cook through another 3-5 min.

Serve the mapo tofu over some konjac or cauliflower rice, or side of your choice. I even enjoy a small bowl on its own!

Optionally, garnish with some chili flakes or sliced fresh chilis, and some scallion.

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Keto Mapo Tofu

Yield: 8

Author: Georgiana Elias

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

If you like spice, this recipe is for you! This keto-adapted take on mapo tofu, a Sichuan dish, is packed with heat and yum! It features a blend of ground beef and silken tofu, served up in a fragrant spicy sauce.

Ingredients

• 1.7 lbs (0.75 kg) ground beef
• 12.3 oz (350 g) silken tofu, strained and diced
• 1/4 cup avocado oil, divided
• 1/4 cup chicken broth
• 2 scallions, sliced
• 2 garlic cloves, minced
• 2 red thai chilis, sliced
• 2 Tbsp fresh ginger, minced
• 1 Tbsp Sichuan peppercorns, corasely ground
• 1 Tbsp red chili flakes
• 2 tsp sesame oil, divided
• 1 tsp salt
• Optional, to garnish: chili flakes, sliced red thai chili, scliced scallion

Instructions

1. In a small pan, over medium-high heat, heat 2 Tbsp of avocado oil with the chili flakes. Allow the chili flakes to infuse the oil, about 2-3 min, then set aside.
2. In a large wok or skillet, heat the remaining 2 Tbsp of avocado oil and 1 tsp of sesame oil over medium-high heat.
3. Add the ginger and garlic, and sautee 2-3 min.
4. Add the salt and ground beef. Allow the meat to brown, 5-8 min, stirring frequently and breaking up any clumps.
5. Add the Sichuan peppercorns, red thai chilis and chicken broth. Bring everything to a simmer, then allow to reduce 5-8 min, stirring occasionally.
6. Reduce heat to medium, then stir in the chili-infused oil that was set aside, the silken tofu, scallions and remaining 1 tsp of sesame oil.
7. Cook through another 3-5 min.
8. Serve the mapo tofu over some konjac or cauliflower rice, or side of your choice. I even enjoy a small bowl on its own!
9. Optionally, garnish with some chili flakes or sliced fresh chilis, and some scallion.

Nutrition Facts

Calories

319

Fat (grams)

20

Net carbs

3

Protein (grams)

30

* Net carbs and other nutritional information may vary based on brand used