Dinner 🤖 AI Generated

Mapo Tofu Halal: Spicy Sichuan Beef & Tofu

Fiery Sichuan mapo tofu reimagined with halal ground beef, numbing Sichuan peppercorns, and silken tofu in a chili-oil sauce. Our Fat Switch cuts 40% of calories by swapping oil-heavy sauce for broth-based aromatics—zero flavor compromise, maximum heat.

20m

Prep Time

25m

Cook Time

Servings

310

Calories

22g

Protein

🛒 Ingredients

✓ 400g silken tofu, cubed (1-inch)
✓ 300g halal ground beef (grass-fed, 10% fat)
✓ 3 tbsp Sichuan peppercorns, lightly toasted
✓ 4 cloves garlic, minced
✓ 1 tbsp fresh ginger, minced
✓ 2 spring onions, white and green separated
✓ 1.5 tsp kosher salt
✓ 1/4 tsp white pepper

👨‍🍳 Instructions

1. Toast the Sichuan Peppercorns: Heat a dry wok or skillet over medium-high heat. Add 3 tbsp Sichuan peppercorns and toast for 2–3 minutes, stirring occasionally, until fragrant. Grind coarsely with a mortar and pestle (leave some texture). Set aside.

2. Brown the Halal Beef: Heat 1 tsp neutral oil in the wok over high heat. Add 300g halal ground beef, breaking it apart with a spoon. Cook for 4–5 minutes until no pink remains and fat renders slightly. Drain excess fat if needed (keep ~1 tsp). Transfer beef to a plate.

3. Build the Aromatics Base: Reduce heat to medium. Add the minced garlic and ginger to the wok, stir-frying for 30 seconds until fragrant. Add the white parts of spring onions and stir for another 20 seconds.

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4. Bloom the Spice Paste: Push aromatics to the side. Add 1.5 tbsp doubanjiang and 1 tbsp miso paste to the center of the wok. Stir and fry for 1–2 minutes, breaking it down. This releases deep umami and spice without burning.

5. Deglaze with Broth: Pour 1/2 cup broth into the wok, scraping up any browned bits. Stir in 1/4 cup chili oil, 2 tsp rice vinegar, and 1 tsp chili flakes. Return the cooked beef to the wok and stir to combine.

6. Gently Add Tofu: Carefully add 400g silken tofu cubes to the simmering sauce, tilting the wok gently to distribute heat evenly. Simmer for 3–4 minutes over medium heat—do not stir vigorously or tofu will break apart. Season with 1.5 tsp salt and 1/4 tsp white pepper.

7. Thicken the Sauce: Slowly drizzle in the cornstarch slurry (1 tsp cornstarch + 2 tbsp water) while gently stirring. Simmer for 1–2 minutes until the sauce coats the tofu and beef with a silky glaze.

8. Finish with Sesame & Spice: Drizzle 1 tsp toasted sesame oil over the top. Sprinkle with the ground Sichuan peppercorns and green parts of spring onions. Serve immediately in bowls over steamed jasmine rice.

📊 Nutrition per Serving

Calories310 kcal

Protein22g

Carbohydrates20g

Fat12g

🏷️ Tags

#halal mapo tofu recipe#low-calorie Sichuan beef#mapo tofu without pork

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