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.