Mapo Tofu

Spiced lean ground beef and tender tofu cubes simmered in a savory chili-garlic broth, served over steamed jasmine rice with crisp bok choy.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $7.16/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Calorie
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• Low-Cholesterol

Tags

• one-pot
• sauté
• quick
• spicy
• savory
• healthy

Ingredients

• 1 pound lean ground beef (93% lean)
• 1 package extra firm tofu (drained and cut into 1/2-inch cubes)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (peeled and grated)
• 2 tablespoon soy sauce
• 1 tablespoon chili garlic sauce
• 1 cup vegetable broth (low-sodium)
• 1 tablespoon cornstarch
• 3 whole green onions (thinly sliced)
• 4 head baby bok choy (halved lengthwise)
• 1 cup jasmine rice (uncooked)

Instructions

1. Combine jasmine rice and 2 cups water in a medium saucepan, bring to a boil, cover, lower heat, and simmer for 15 minutes until tender.
2. In a small bowl, whisk together vegetable broth, soy sauce, chili garlic sauce, and cornstarch until smooth.
3. Heat a large skillet or wok over medium-high heat. Add lean ground beef, garlic, and fresh ginger, breaking up meat until browned and fully cooked through (reaching 160 degrees Fahrenheit), about 5 minutes.
4. Pour the broth mixture into the skillet and bring to a simmer. Add cubed extra-firm tofu and halved baby bok choy. Cover and simmer gently for 4 minutes until sauce is glossy and bok choy is tender-crisp.
5. Garnish with sliced green onions and serve hot over portions of steamed jasmine rice.

Notes

Gentle stirring prevents the tofu cubes from breaking while absorbing the savory sauce.

Nutrition (per serving)

• Calories: 484
• Protein: 39.8 g
• Carbohydrates: 49.6 g
• Fat: 13.1 g
• Fiber: 3 g
• Sodium: 910 mg
• Saturated Fat: 3.8 g
• Sugar: 1.9 g
• Cholesterol: 71 mg