Main courses
Mapo tofu – spicy Sichuan tofu
The Sichuan-style tofu dish combines soft tofu, minced meat, chili bean paste and Sichuan pepper. Serve with rice.
Servings in this printout: 4
Ingredients
- 400 g firm tofudiced
- 200 g ground pork
- 1 tbsp neutral oil
- 2 tbsp doubanjiang chili paste
- 2 piece a clove of garlicfinely chopped
- 1 tbsp fresh gingergrated
- 2 dl water
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp waterfor mixing the starch
- 0.5 tsp ground sichuan pepper
- 2 piece spring onionsin slices
- 4 servings cooked rice
Method
- Heat the oil in a pan and brown the minced meat.
- Add chili paste, garlic and ginger. Fry for a minute, stirring.
- Add water and soy sauce. Bring to a boil and carefully add the tofu. Simmer for 8 minutes.
- Mix cornstarch with a tablespoon of water. Pour into the pan in a thin strip and stir until the sauce thickens a little.
- Sprinkle Sichuan pepper and spring onion on top. Serve with rice.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- cooked rice · The amount could not be reliably converted to grams.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · 33.5–36.8 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
The range uses two jasmine rice GI comparators (82 and 90) at the same dry rice weight. Tofu and seasonings use assigned GI codes. Up to 1.57095 g carbohydrate per serving is excluded.
GI-unmatched available carbohydrate omitted, up to 1.6 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
GI value reported in a source
Original recipe amounts and preparation
- 400 g · firm tofu
- 200 g · ground pork
- 1 tbsp · neutral oil
- 2 tbsp · doubanjiang chili paste
- 2 piece · a clove of garlic
- 1 tbsp · fresh ginger
- 2 dl · water
- 1 tbsp · soy sauce
- 1 tsp · cornstarch
- 1 tbsp · water
- 0.5 tsp · ground sichuan pepper
- 2 piece · spring onions
- 4 servings · cooked rice
Heat the oil in a pan and brown the minced meat. Add chili paste, garlic and ginger. Fry for a minute, stirring. Add water and soy sauce. Bring to a boil and carefully add the tofu. Simmer for 8 minutes. Mix cornstarch with a tablespoon of water. Pour into the pan in a thin strip and stir until the sauce thickens a little. Sprinkle Sichuan pepper and spring onion on top. Serve with rice.
Separate version amounts and preparation
Servings for these amounts · 4
- 200 g · Dry jasmine rice
- 400 g · Cauldron Extra Firm tofu
- 7 g · Garlic
- 10 g · Ginger
- 20 g · Spring onion
- 200 g · Minced pork
- 30 g · Lee Kum Kee Toban Djan
- 2.33 g · Cornstarch
- 0.5 g · Sichuan pepper
- 15 ml · Kikkoman soy sauce
Cook 200 g dry rice. Brown the pork in oil and fry the chilli bean paste, garlic and ginger. Add water, soy sauce and tofu, simmer, then thicken with cornstarch mixed with water. Finish with Sichuan pepper and spring onion. Divide the tofu and all cooked rice into 4 servings.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- Jenkins · Cooked white rice control without added PGX.HUMAN_GI
- Tan · Cooked jasmine rice human GI trial.HUMAN_GI
- Fineli · Finnish food composition data.CARBOHYDRATE
- AFCD · Australian food composition data.CARBOHYDRATE
- Lee Kum Kee · UK Toban Djan product carbohydrate declaration.CARBOHYDRATE
- Kikkoman · UK soy sauce product carbohydrate declaration.CARBOHYDRATE
- Cauldron · Extra Firm Plant Based Tofu carbohydrate declaration.CARBOHYDRATE
Notes
- Doubanjiang is a salty and fiery fermented bean-chili paste. Add it gradually according to your own hotness preference.