About
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.
Ingredients
- 1 ½ tablespoon avocado oil
- 1 pound chicken ground raw
- 1 pound shrimp raw
- 1 pound tofu, raw (not silken), cooked, soft
- ¼ cup hot chili sauce (sriracha)
- ⅛ ounce szechuan peppercorns
- ⅔ cup chicken broth
- ½ teaspoon coarse kosher salt by morton
- 2 tablespoon tamari sauce
Instructions
- 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.
- Then add the chopped shrimp. Stir until no longer pink.
- Add in the soft tofu. Break up the tofu into smaller pieces to incorporate it. Add in the kosher salt and soy sauce.
- Add the water and sriracha.
- 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.
Nutrition Facts
- Servings: 8
- Calories: 205.7kcal/859.6kJ (per serving)
- Fat: 10.9g (per serving)
- Carbs: 3.6g (per serving)
- Protein: 24.0g (per serving)
