Paleo Mapo Tofu

Savor the bold, spicy, and aromatic flavors of **Paleo Mapo Tofu**, a creative and wholesome twist on the classic Sichuan dish! In this paleo-friendly version, tender cubes of eggplant replace tofu, soaking up the umami-rich sauce made with coconut aminos, fish sauce, and a kick of chili paste. Ground pork is stir-fried with fragrant garlic, fresh ginger, and Szechuan peppercorns for an irresistible depth of flavor, while a beef broth base keeps the dish hearty and satisfying. Thickened naturally with arrowroot starch, this gluten-free recipe is ready in just 40 minutes, making it perfect for weeknight dinners. Serve it hot and garnish with fresh green onions for a vibrant, nutrient-packed meal that’s paleo-approved and brimming with Sichuan-inspired spice!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams ground pork
• 2 medium firm eggplant
• 3 large garlic cloves
• 1 tablespoon fresh ginger
• 2 stalks green onions
• 3 tablespoons coconut aminos
• 1 tablespoon fish sauce
• 1 tablespoon chili paste (or preferred paleo safe hot sauce)
• 1 teaspoon Szechuan peppercorns
• 2 tablespoons avocado oil
• 1 cup beef broth
• 1 tablespoon arrowroot starch
• 1 tablespoon water

Directions

Step 1

Cut the eggplants into bite-sized cubes and set them aside.

Step 2

Mince the garlic cloves and ginger, and chop the green onions. Keep the white and green parts of the green onions separate.

Step 3

In a small bowl, mix the arrowroot starch with water to create a slurry and set aside.

Step 4

Heat a large frying pan or wok over medium-high heat and add the avocado oil.

Step 5

Add the Szechuan peppercorns to the oil and cook for about 1 minute until fragrant. Remove and discard the peppercorns.

Step 6

Add the ground pork to the pan and cook until browned, about 3-5 minutes, while breaking up the meat.

Step 7

Add the minced garlic, ginger, and the white parts of the green onions to the pan and stir-fry for 1-2 minutes until fragrant.

Step 8

Stir in the cubed eggplants, coconut aminos, fish sauce, and chili paste. Cook for 5 minutes, stirring frequently.

Step 9

Pour in the beef broth and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for about 8-10 minutes or until the eggplant is tender.

Step 10

Stir the arrowroot slurry and add it to the pan. Mix well to thicken the sauce and coat everything evenly.

Step 11

Adjust seasoning to taste, if necessary, and sprinkle the green parts of the green onions over the dish.

Step 12

Serve hot in bowls and enjoy your Paleo version of Mapo Tofu!

Nutrition Facts

Serving size	(1279.6g)

Amount per serving	% Daily Value*
Calories	1312.4

Total Fat 81.0g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 225mg	0%
Sodium 3335.2mg	0%
Total Carbohydrate 71.2g	0%
Dietary Fiber 20.9g	0%
Total Sugars 32.6g
Protein 76.1g	0%

Vitamin D 0IU	0%
Calcium 211.5mg	0%
Iron 5.5mg	0%
Potassium 1789.9mg	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: 55.3%

Protein: 23.1%

Carbs: 21.6%