MAPO TOFU CALORIES RECIPES

MAPO TOFU RECIPE | EATINGWELL

Mapo Tofu Recipe | EatingWell image

Mapo tofu is extremely popular both in and outside of China, perhaps because it was meant to be adaptable. The type and amount of both tofu and meat is often varied and even the spicy sauce can be tuned to the desired level of heat.

Provided by Louisa Shafia

Total Time 35 minutes

Number Of Ingredients 12

Ingredients

6 tablespoons peanut or canola oil, divided
2 tablespoons Pixian chili bean paste (doubanjiang; see Tips)
2 teaspoons fermented black beans (douchi; see Tips), rinsed and coarsely chopped
1 tablespoon Sichuan chile flakes (see Tips) or crushed red pepper
2 tablespoons cornstarch
2 tablespoons water
2 ounces lean ground beef
1 cup water or low-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1 bunch scallions, cut into 1-inch pieces
14- to 16-ounce package silken tofu, drained and cut in 3/4-inch pieces
1/4-1/2 teaspoon freshly ground Sichuan peppercorns (see Tips)

Steps:

Combine 5 tablespoons oil, chili bean paste, fermented black beans and chile flakes (or crushed red pepper) in a small bowl. Whisk cornstarch and water in another small bowl. Set both next to the stove.
Heat the remaining 1 tablespoon oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers. Add beef and cook, breaking up with a wooden spoon, until it is cooked through and browned, 2 to 3 minutes. Transfer to a small bowl.
Add the reserved chili bean paste mixture to the pan and cook until fragrant, being careful not to burn it, about 1 minute. Add water (or broth), soy sauce and scallions. Return the beef to the pan, then add tofu; bring to a simmer, gently tossing the tofu with the sauce, until heated through, about 2 minutes. Gradually add the cornstarch slurry, stirring, and cook until the sauce thickens, about 1 minute. Transfer to a serving bowl and sprinkle with ground Sichuan peppercorns.

Nutrition Facts : Calories 196.3 calories, CarbohydrateContent 5.7 g, CholesterolContent 7.2 mg, FatContent 16.8 g, FiberContent 1.1 g, ProteinContent 6.7 g, SaturatedFatContent 2.8 g, SodiumContent 703 mg, SugarContent 0.6 g

TURKEY MA PO TOFU RECIPE | EATINGWELL

Turkey Ma Po Tofu Recipe | EatingWell image

Ma Po Tofu is a traditional Chinese recipe usually made with ground pork. This delicious, healthy version uses ground turkey to cut saturated fat and calories and adds mushrooms for extra veggies. Serve with brown rice and make it extra special with a drizzle of sesame oil just before serving.

Provided by EatingWell Test Kitchen

Categories Healthy Tofu Recipes

Total Time 30 minutes

Number Of Ingredients 12

Ingredients

2 tablespoons chile-garlic sauce (see Tips)
1?½ tablespoons black bean-garlic sauce (see Tips)
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons reduced-sodium soy sauce
1?¼ cups water plus 2 tablespoons, divided
2 tablespoons canola oil
1 pound 93%-lean ground turkey
8 ounces cremini mushrooms, sliced
4 scallions, thinly sliced
1 teaspoon minced fresh ginger
1 14- to 16-ounce package water-packed soft tofu, cut into 1/2-inch cubes
2 tablespoons cornstarch

Steps:

Whisk chile-garlic sauce, black bean sauce, rice wine (or sherry), soy sauce and 1 1/4 cups water in a small bowl.
Heat oil in a large skillet over medium-high heat. Add turkey and mushrooms and cook, stirring and breaking up the turkey, until it is no longer pink, 3 to 5 minutes. Add scallions and ginger and cook, stirring, for 1 minute more.
Add the reserved sauce; bring to a boil. Stir in tofu and cook until hot, about 2 minutes. Combine cornstarch with the remaining 2 tablespoons water and add to the pan. Simmer until the sauce is thickened, about 2 minutes.

Nutrition Facts : Calories 319.5 calories, CarbohydrateContent 11 g, CholesterolContent 65 mg, FatContent 17.8 g, FiberContent 1 g, ProteinContent 30.4 g, SaturatedFatContent 3.1 g, SodiumContent 413.2 mg, SugarContent 2 g

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