We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Craving Mapo Tofu during fat loss? This low-oil, low-calorie version is perfect! Quick to cook, easy even for kitchen beginners, and friendly to weight management. The tofu cubes are gently blanched to retain their shape, then simmered in a fragrant sweet and sour sauce made with soy sauce, rice vinegar, and a zero-calorie sugar substitute. The dish is finished with a light thickening of cornstarch and a sprinkle of fresh green onion, delivering a flavorful...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
1. Prepare all ingredients. Dice tofu into small cubes, chop green onion and garlic finely.
Cut tofu into small cubes, blanch in boiling water for 1 minute to remove excess water and prevent breaking, then drain and set aside.
2. Spray a tiny amount of oil into a pan over low heat, sauté minced garlic, green onion and broad bean paste until fragrant.
Chop green onion and garlic finely. Mix cornstarch with a little water to make starch water for later thickening.
3. Pour in clear water and the sweet & sour sauce mixture, then add tofu cubes. Season with light soy sauce, Sichuan peppercorn powder and white pepper powder. Simmer on medium-low heat for 2 minutes to let tofu absorb the sauce fully.
Heat a non-stick pan over low heat, add a tiny spray of oil. Sauté minced garlic and most of the green onion until fragrant.
4. Mix cornstarch with a little water to make starch slurry, drizzle it into the pan to thicken the sauce, then turn off the heat.
Pour in the sweet and sour sauce mixture, bring to a gentle simmer, then add tofu cubes carefully.
5. Garnish with chopped green onion, and the low-oil Mapo Tofu is ready to serve. It tastes tender and smooth, perfect to pair with brown rice for strong satiety.
Season with light soy sauce, Sichuan peppercorn powder and white pepper powder. Simmer on low heat for 3 minutes to let tofu absorb the flavor.
Tips
1. Choose soft tofu or medium firm tofu for a tender texture.
2. Pixian broad bean paste is salty, so there is no need for extra salt.
3. Add dried chili or millet chili if you prefer spicier flavor.
The improved version of Mapo Tofu tastes better with sweet and sour sauce for a balanced tangy flavor.
Drizzle starch water little by little to thicken the sauce gently. Turn off the heat, sprinkle with remaining green onion, and serve.
Want to keep this recipe for later? We can email it to you!
Blanching the tofu helps remove excess water and keeps the cubes intact during cooking.
Use a non-stick pan to minimize the need for oil and keep the dish low-calorie.
Adjust the amount of Sichuan peppercorn powder and white pepper powder to suit your spice tolerance.
Can I use firm tofu instead of soft tofu?
Yes, firm tofu can be used, but soft tofu provides a more authentic texture for Mapo Tofu.
What can I use instead of zero-calorie sugar substitute?
You can use regular sugar or honey, but it will increase the calorie count slightly.
How do I prevent the tofu from breaking while cooking?
Blanching the tofu before cooking helps firm it up and prevents it from breaking during simmering.
Can I skip the Sichuan peppercorn powder?
You can skip it, but it adds a unique numbing spice that is characteristic of Mapo Tofu.
Is this dish suitable for meal prep?
Yes, it can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid breaking the tofu.
