Mapo Egg Tofu Bowl
Directions
- 1Dice your jalapeño into small cubes and dice green onions.
- 2Drain the liquid out of your tofu and pat dry.
- 3In a bowl, place your tofu, crack your eggs and mix well with salt and black pepper using gloves. Mix until it turns into an oatmeal-like consistency.
- 4Place heat-safe plastic wrap to seal the bowl air tight then poke a bunch of small holes into the plastic wrap.
- 5Place the bowl into your steamer and steam for roughly 10-12 minutes or until the tofu-egg mixture is fluffy but cooked through.
- 6In a pan coated with spray oil on medium heat, cook your ground beef with toban djan paste, soy sauce, oyster sauce, minced garlic, and diced jalapeños.
- 7In 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.
- 8Place your beef on top of the steamed tofu-egg mixture and top it off with your green onions and enjoy!
Ingredients
- 0.25 jalapeño, diced into small cubes
- 0.5 jalapeño, diced into small cubes
- 1 medium firm tofu
- 1 tbsp toban djan paste (Lee Kum Kee brand chili bean sauce)
- 3 eggs
- 0.5 green onion, diced
- 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 raw 95% lean ground beef
- 0.33 second spray oil
Equipment
bowlglovesheat-safe plastic wrapsteamerpan
Tips
- To save on calories without sacrificing taste, switch out ground pork with 95% lean ground beef.
- The bowl is delicious on its own or paired with some rice (not included in the macros).
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