Low Sodium Mapo Tofu

Transform your weeknight dinner with this Low Sodium Mapo Tofu, a healthier twist on the beloved Sichuan classic. Packed with bold flavors yet kinder to your sodium intake, this dish features silky soft tofu and tender ground pork simmered in a rich, umami-filled sauce made with low-sodium soy sauce, chili bean paste, and fragrant spices like garlic, ginger, and Sichuan peppercorns. A touch of mirin and toasted sesame oil adds depth to the dish, while a cornstarch slurry ensures the perfect, silky sauce texture. Ready in just 30 minutes, this recipe makes a satisfying, low-sodium meal that pairs beautifully with steamed rice for a complete and nourishing dinner. Perfect for those craving authentic flavors without compromising on health!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 g soft tofu
• 150 g ground pork
• 1 teaspoon Sichuan peppercorns
• 1 cup low sodium chicken broth
• 3 pieces garlic cloves, minced
• 1 tablespoon ginger, minced
• 3 pieces green onions, chopped
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon mirin
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon chili bean paste
• 1 tablespoon vegetable oil

Directions

Step 1

Press the soft tofu gently to remove excess water and cut it into 1-inch cubes.

Step 2

In a small bowl, mix cornstarch with water to create a slurry and set aside.

Step 3

Heat a wok or large pan over medium-high heat. Add the Sichuan peppercorns and dry roast them until they are fragrant. Crush them gently using a mortar and pestle, then set aside.

Step 4

Add vegetable oil to the pan and heat over medium-high heat. Once hot, add the minced garlic and ginger, sautéing until fragrant, about 30 seconds.

Step 5

Add the ground pork to the pan, breaking it up with a spatula, and cook until it is no longer pink.

Step 6

Stir in the chili bean paste and cook for another minute, allowing the flavors to combine.

Step 7

Pour in the low sodium chicken broth, low sodium soy sauce, and mirin. Bring the mixture to a simmer.

Step 8

Carefully add the tofu cubes to the pan, gently stirring to coat them with the sauce. Simmer for 5 minutes, allowing the tofu to absorb the flavors.

Step 9

While simmering, gradually add the cornstarch slurry to the pan, stirring continuously until the sauce thickens to your preference.

Step 10

Add the crushed Sichuan peppercorns and drizzle with sesame oil. Stir gently to incorporate all ingredients.

Step 11

Turn off the heat and garnish the Mapo Tofu with chopped green onions before serving.

Step 12

Serve the dish hot, ideally with steamed rice.

Nutrition Facts

Serving size	(969.6g)

Amount per serving	% Daily Value*
Calories	1007.8

Total Fat 63.7g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 8.4g
Cholesterol 135mg	0%
Sodium 2193.7mg	0%
Total Carbohydrate 38.3g	0%
Dietary Fiber 6.6g	0%
Total Sugars 14.0g
Protein 75.3g	0%

Vitamin D 0IU	0%
Calcium 559.9mg	0%
Iron 9.6mg	0%
Potassium 946.4mg	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: 55.8%

Protein: 29.3%

Carbs: 14.9%