Mapo Tofu

This is such a huge favorite in my home. I experimented with this recipe from another blog called The Woks of Life. They are my go to when I’m looking up any Asian dish. Mapo is a simple, spicy and comforting dish. Usually the tofu used is silken, however, I am not a fan of the texture of silken so I use extra firm tofu. I’ve swapped out group pork for ground turkey and do not use Szechuan peppercorns. The numbing sensation is not something my husband and I like.

Served with a nice bowl of rice, this recipe will give you the warm fuzzies!


Mapo Tofu

One pound ground turkey (or pork if you prefer)

One carton of Tofu, whatever firmness you like, cut into bite sized chunks

10oz frozen peas

1 tbsp fresh grated or minced ginger

1 tsp minced garlic

1 tbsp olive oil

1-8oz jar of Lee Kum Kee Mapo sauce/spicy bean sauce


Heat olive oil in a pan on medium heat, toss in the ginger and garlic. Cook until fragrant then add your ground meat. I don’t drain the fat since I use turkey and there isn’t much but if you are using pork and want to render the fat, I would cook it in a separate pan first and then add the ground pork to the ginger and garlic mixture. Next add the Mapo sauce and peas, this step is also where you can add some Sriracha to kick up the heat a little. Add the tofu and cook until everything is warmed through. Serve with a big bowl of rice or cauliflower rice! Its a quick and easy meal that you’ll be craving in the middle of the night.


As written this recipe serves 8 and each serving, not including rice, is 207 calories! I think thats a win.

Author: TheTiredFoodie

Iโ€™m a white coat wife, mommy and foodie thats trying to get back in shape. I take recipes from various blogs, cookbooks and those random Facebook posts and turn them into my own! Trying to find a way to get fit and still eat things I enjoy.

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