Whole30 Mapo Tofu

Discover a vibrant and flavorful twist on a Sichuan classic with this Whole30 Mapo Tofu! Packed with bold aromatics like garlic, ginger, and toasted Sichuan peppercorns, this recipe transforms the traditional dish into a wholesome, diet-friendly meal without sacrificing its signature heat and umami. Extra-firm tofu and ground pork are simmered in a rich, savory sauce made with Whole30-compliant coconut aminos and chili paste, then thickened to perfection with arrowroot powder. Finished with a drizzle of toasted sesame oil and a sprinkle of fresh green onions, this quick and easy weeknight dinner is as satisfying as it is nourishing. Perfect for those seeking a healthy, gluten-free, and Whole30-approved take on a beloved favorite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 ounces extra-firm tofu
• 8 ounces ground pork
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 green onions, sliced
• 2 tablespoons Whole30-compliant coconut aminos
• 2 tablespoons Whole30-compliant chili paste
• 1 tablespoon toasted sesame oil
• 1 teaspoon Sichuan peppercorns
• 1 cup chicken broth
• 1 tablespoon arrowroot powder
• 2 tablespoons water
• 0.5 teaspoon sea salt
• 0.5 teaspoon ground white pepper

Directions

Step 1

Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes, then cut the tofu into 1-inch cubes.

Step 2

Heat a large skillet over medium heat and add the avocado oil. Once hot, add the Sichuan peppercorns and toast for about 2 minutes until fragrant. Remove the peppercorns and set aside on a paper towel.

Step 3

In the same skillet, add the ground pork and cook until it begins to brown, about 5 minutes. Break it apart with a spoon as it cooks.

Step 4

Add the garlic, ginger, and half of the green onions to the pork. Stir-fry for another 2 minutes until the aromatics soften.

Step 5

Pour in the coconut aminos, chili paste, toasted sesame oil, and chicken broth. Stir to combine and bring the mixture to a simmer.

Step 6

Carefully add the tofu cubes into the skillet and gently stir to coat them with the sauce. Simmer for 5 minutes to allow the flavors to meld.

Step 7

In a small bowl, mix the arrowroot powder with water to create a slurry. Pour this into the skillet and stir gently until the sauce thickens.

Step 8

Season with sea salt and white pepper to taste. Remove the skillet from heat.

Step 9

Garnish the mapo tofu with the remaining green onions and the toasted Sichuan peppercorns. Serve hot.

Nutrition Facts

Serving size	(1067.4g)

Amount per serving	% Daily Value*
Calories	1739.5

Total Fat 120.5g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 0g
Cholesterol 204.1mg	0%
Sodium 2848.0mg	0%
Total Carbohydrate 42.1g	0%
Dietary Fiber 11.8g	0%
Total Sugars 6.2g
Protein 125.3g	0%

Vitamin D 0IU	0%
Calcium 2875.4mg	0%
Iron 15.2mg	0%
Potassium 1399.1mg	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: 61.8%

Protein: 28.6%

Carbs: 9.6%