Mapo Egg Tofu Bowl
Directions
- 1Dice your jalapeño into small cubes.
- 2Dice green onions.
- 3Drain the liquid out of your tofu and pat dry.
- 4In a bowl, place your tofu, crack your eggs.
- 5Mix well with salt and black pepper using gloves until it turns into an oatmeal-like consistency.
- 6Place heat-safe plastic wrap to seal the bowl airtight.
- 7Poke a bunch of small holes into the plastic wrap.
- 8Place the bowl into your steamer and steam for roughly 10-12 minutes or until the tofu-egg mixture is fluffy but cooked through.
- 9In a pan coated with spray oil on medium heat, cook your ground beef.
- 10Add toban djan paste, soy sauce, oyster sauce, minced garlic, and diced jalapeños.
- 11In a small bowl, combine your water and cornstarch to create a cornstarch slurry and pour it into the pan once the meat is fully cooked to slightly thicken the sauce.
- 12Place your beef on top of the steamed tofu-egg mixture.
- 13Top it off with your green onions and enjoy!
Ingredients
- 0.25 whole jalapeño
- 1 block medium firm tofu
- 1 tbsp toban djan paste
- 3 whole eggs
- 0.5 whole green onion
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 0.5 tsp corn starch
- 2 tsp water
- 1 tbsp minced garlic
- 0.5 tsp salt
- 0.5 tsp black pepper
- 8 oz 95% lean ground beef
- 0.33 second spray spray oil
Equipment
steamerknifecutting boardbowlheat-safe plastic wrappanwooden spatula
Tips
- This bowl is worth 2 servings and is delicious on its own or paired with some rice (not included in the macros).
- Use 95% lean ground beef to save on calories without sacrificing taste.
- The tofu-egg mixture should be fluffy but cooked through when steamed.
- Make sure to poke small holes into the plastic wrap before steaming the tofu-egg mixture.
- The sauce should be slightly thickened after adding the cornstarch slurry