Low Fat Mapo Tofu

Transform your weeknight dinner routine with this flavorful and guilt-free version of a Sichuan classic: Low Fat Mapo Tofu. This lighter take on the iconic dish swaps in lean ground chicken and a vegetable broth base, delivering all the bold, spicy flavors you love without the extra fat. Packed with tender cubes of firm tofu, aromatic garlic and ginger, and a touch of doubanjiang for that signature savory depth, it’s finished with a sprinkle of toasted Sichuan peppercorns for an authentic tongue-tingling sensation. The dish comes together in just 40 minutes, making it perfect for busy evenings. Serve it over steamed rice for a wholesome, protein-packed meal that’s as healthy as it is satisfying. Perfect for fans of low-calorie Chinese recipes or anyone seeking a delicious, balanced dinner option.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 250 ml vegetable broth
• 200 grams lean ground chicken
• 3 tablespoons soy sauce
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 3 units garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 units green onions, chopped
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 teaspoon toasted sesame oil
• 1 teaspoon Sichuan peppercorns
• 0.5 teaspoon red chili flakes

Directions

Step 1

Drain the tofu and cut it into 1-inch cubes. Place it on a paper towel to remove excess water.

Step 2

In a large non-stick pan, dry roast the Sichuan peppercorns over medium heat until fragrant. Remove from the pan and set aside.

Step 3

In the same pan, add 1 teaspoon of sesame oil, and lightly brown the lean ground chicken over medium heat, breaking it apart as you cook.

Step 4

Add minced garlic and ginger to the pan, and stir-fry for about 30 seconds until fragrant.

Step 5

Stir in the doubanjiang and cook for 1 minute to release its flavor.

Step 6

Add the vegetable broth and soy sauce, and bring to a simmer.

Step 7

Dissolve the cornstarch in 2 tablespoons of cold water to form a slurry.

Step 8

Stir the cornstarch slurry into the simmering mixture to thicken the sauce.

Step 9

Gently add the tofu cubes to the pan, and carefully stir to coat them with the sauce.

Step 10

Simmer for 5-7 minutes to heat the tofu through while absorbing flavors.

Step 11

Just before serving, sprinkle the dish with the Sichuan peppercorns, red chili flakes, and chopped green onions.

Step 12

Serve hot, ideally over steamed rice.

Nutrition Facts

Serving size	(1086.3g)

Amount per serving	% Daily Value*
Calories	926.2

Total Fat 43.8g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 0.8g
Cholesterol 172mg	0%
Sodium 4158.8mg	0%
Total Carbohydrate 57.5g	0%
Dietary Fiber 13.9g	0%
Total Sugars 13.1g
Protein 92.7g	0%

Vitamin D 0IU	0%
Calcium 799.2mg	0%
Iron 12.5mg	0%
Potassium 2063.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 37.3%

Carbs: 23.1%