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prep time
15 min
cook time
20 min
ready time
35 min
Keto Mapo Tofu
This keto version of mapo tofu is very easy to cook on a weeknight. I love how authentic the flavor is and how quickly it comes together. Serve it hot over cauliflower rice and a lightly seasoned green vegetable. 1/8 oz of szechuan peppercorns is 1 tablespoon of whole dry peppercorns.
Net Carbs
3.1 g
Fiber
0.4 g
Total Carbs
3.6 g
Protein
24 g
Fats
10.9 g
206 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Avocado Oil
1-½ tablespoon
Chicken Ground Raw
1 lb
Raw Shrimp
1 lb
Tofu, Raw (not Silken), Cooked, Soft
1 pound
Hot Chili Sauce (Sriracha)
¼ cup
Szechuan Peppercorns
⅛ ounce
Chicken Broth
⅔ cup
Coarse Kosher Salt by Morton
½ tsp
Tamari Sauce
2 tablespoon
Recipe Steps
steps 5
35 min
Step 1
Preheat a wok or large nonstick skillet until very hot. Add the avocado oil, then the ground chicken. Cook the chicken until no longer pink.Step 2
Then add the chopped shrimp. Stir until no longer pink.Step 3
Add in the soft tofu. Break up the tofu into smaller pieces to incorporate it. Add in the kosher salt and soy sauce.Step 4
Add the water and sriracha.Step 5
Stir well. Toast the szechuan peppercorns and then grind them into a coarse powder. Add this as well. Cook until everything is incorporated and hot. Serve over cauliflower rice.
