Mapo Tofu
Prep time
Cook time
Total time
Don't be afraid to swap the vegetables in this dish. Sliced mushrooms stand in well for the zuccini.
Serves: 4 servings
  • 1 teaspoon cooking oil
  • 4 garlic cloves, minced
  • 1 (3/4-inch) piece ginger, minced, or ¼ teaspoon ground ginger
  • ½ pound ground beef or pork
  • 1 cup chicken broth
  • 2 to 3 tablespoons black bean sauce, to taste
  • 12 ounces extra-firm tofu, cut into ½-inch cubes
  • 1 zucchini, sliced
  • 1 cup bean sprouts
  • 2 green onions, trimmed and sliced
  • 1 to 2 small chile peppers, diced or ½ teaspoon crushed red pepper flakes (optional)
  • 3 cups cooked brown or white rice
  • Sesame oil (optional)
  • Chili oil (optional)
  1. Heat oil in a wok or pan over medium heat. Add the garlic and ginger and saute for 1 minute. Add the ground meat and stir fry until lightly browned and crumbly.
  2. Stir in the chicken broth and bean sauce. Add the tofu and zucchini and saute for about 5 minutes.
  3. Add the bean sprouts, green onions, and peppers (if using) and saute for 2 minutes.
  4. Divide the rice between 4 plates or bowls and top with the mapo tofu. Serve with the sesame oil and hot chili oil for drizzling, if desired.
Recipe by Go Dairy Free at