Macro-Friendly Mapo Tofu

A classic Szechuan dish made lighter and protein-packed with firm tofu and lean ground pork in a fiery, savory sauce.

Ingredients

• 1 tbsp Avocado oil
• 8 oz 93/7 lean ground pork
• 14 oz Firm tofu, drained and cubed
• 2 cloves Garlic, minced
• 1 tbsp Doubanjiang (spicy broad bean paste)
• 1 tbsp Low-sodium soy sauce
• 1/2 cup Low-sodium chicken broth
• 1 tsp Cornstarch
• 1 tsp Ground Szechuan peppercorns
• 1 Green onion, sliced for garnish

Instructions

In a small bowl, whisk together the cornstarch and 2 tablespoons of the chicken broth to create a slurry. Set aside. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Add the minced garlic and doubanjiang to the skillet. Stir-fry for 1 minute until fragrant. Pour in the remaining chicken broth and soy sauce. Bring to a simmer. Gently stir in the cubed tofu and the cornstarch slurry. Cook for 2-3 minutes, stirring gently to avoid breaking the tofu, until the sauce has thickened. Remove from heat and stir in the ground Szechuan peppercorns. Garnish with sliced green onions and serve immediately.

Full macros and meal-plan integration are available in the KeyMacro app.