Gluten-Free Mapo Tofu

Discover a bold and flavorful twist on a classic Sichuan dish with this Gluten-Free Mapo Tofu recipe! Perfect for those looking to enjoy authentic Chinese cuisine without the gluten, this dish features tender cubes of firm tofu simmered in a rich, spicy sauce infused with aromatic ginger, garlic, and the signature tingle of ground Sichuan peppercorns. A hearty addition of ground pork provides depth, while gluten-free soy sauce and chili bean paste ensure every bite is packed with umami goodness. The silky sauce is thickened to perfection with a cornstarch slurry, creating a beautifully balanced dish that pairs wonderfully with steamed rice. Ready in just 35 minutes, this satisfying recipe is ideal for weeknight dinners or sharing with friends.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 8 oz ground pork
• 3 stalks green onions, chopped
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons gluten-free soy sauce
• 1 cup gluten-free chicken broth
• 1 teaspoon Sichuan peppercorns, ground
• 2 tablespoons red chili bean paste (doubanjiang), gluten-free
• 1 tablespoon cornstarch
• 2 tablespoons water
• 0 salt, to taste
• 0 white pepper, to taste

Directions

Step 1

Drain the tofu and cut it into 1-inch cubes, then set aside.

Step 2

In a small bowl, mix the cornstarch and water to form a slurry and set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the ground pork, breaking it up with a spatula, and cook until it's browned and cooked through, about 5 minutes.

Step 4

Remove the pork from the pan and set aside. In the same pan, add another tablespoon of vegetable oil. Add the minced ginger and garlic and sauté until fragrant, about 1 minute.

Step 5

Add the chopped green onions to the pan, reserving some for garnish. Stir in the red chili bean paste and cook for another minute to release its flavors.

Step 6

Return the cooked pork to the pan. Stir in the gluten-free soy sauce, ground Sichuan peppercorns, and gluten-free chicken broth. Bring to a simmer.

Step 7

Carefully add the tofu cubes to the pan and gently mix to coat them with the sauce, being careful not to break them.

Step 8

Let the mixture simmer for 5 minutes, allowing the flavors to meld.

Step 9

Stir the cornstarch slurry again and slowly add it to the pan, stirring gently. Allow the sauce to thicken for 2-3 minutes.

Step 10

Season with salt and white pepper to taste.

Step 11

Serve the mapo tofu hot, garnished with the reserved chopped green onions. Enjoy with steamed rice.

Nutrition Facts

Serving size	1051 grams (1051.0g)

Amount per serving	% Daily Value*
Calories	1386

Total Fat 94.90g	122%
Saturated Fat 24.00g	120%
Polyunsaturated Fat 16.80g
Cholesterol 204mg	68%
Sodium 4309mg	187%
Total Carbohydrate 35.60g	13%
Dietary Fiber 7.90g	28%
Total Sugars 7.90g
Protein 106.90g	214%

Vitamin D 0IU	0%
Calcium 753mg	58%
Iron 10mg	53%
Potassium 964mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 30.0%

Carbs: 10.0%