Mapo Tofu Wrap

Silken tofu nudged through a doubanjiang and chilli-oil sauce with minced beef, tightened with a little cornflour so it clings to the cubes instead of running out of the ends, and spooned into a low-carb tortilla while it is still numbing hot.

17 min1 servingsChinese
Mapo Tofu Wrap — Chinese recipe, finished and plated

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Ingredients

  • 1 Low-carb tortillas
  • 150 g Silken tofu
  • 80 g Ground beef
  • 2 tsp Pixian doubanjiang
  • 1½ tbsp Chili oil
  • ¼ tsp Sichuan peppercorn
  • ¼ tsp Cornstarch (optional)
  • 10 g Scallions (optional)
  • 1 clove Garlic (optional)
  • 4 g Ginger (optional)

Method

  1. Cut the silken tofu into two-centimetre cubes while it is still in its tub — the tub holds it together in a way your hand will not.
  2. Slide the cubes into a bowl of very hot water and leave them alone: four minutes of that firms the outsides just enough to survive a pan.
  3. Mince the clove of garlic with the ginger, cut the spring onion into short lengths and keep the green tips apart from the whites, and grind the Sichuan peppercorns to a coarse dust.
  4. Stir the cornflour into a spoonful of cold water until no lumps are left in it.
  5. Fry the minced beef in the chilli oil over a high flame until it stops giving off water and begins to sizzle instead, then move it to one side and cook the doubanjiang in the red fat for a minute, until the oil turns rust-coloured.
  6. Stir the garlic, ginger and spring onion whites into the beef, add a splash of water, then drain the tofu and slide it in, nudging it with the back of a spoon rather than stirring, until the cubes are hot through and sitting in a thin red sauce.
  7. While the tofu is heating through, flash the low-carb tortilla over a second dry ring, forty seconds a side.
  8. Stir the cornflour water again and trickle it in, swirling the pan until the sauce goes glossy and holds onto the tofu instead of pooling under it.
  9. Spoon the tofu along the middle of the warm tortilla, dust the ground Sichuan pepper and the spring onion greens over it and roll it tight.
  10. Keep a plate underneath it — even thickened, this one drips, and the dripping is half of what you came for.

About Mapo Tofu Wrap

Mapo Tofu Wrap is a Chinese lunch or dinner that comes together in about 17 minutes and serves 1. It fits keto-friendly eating.

Mapo Tofu Wrap: frequently asked questions

Is Mapo Tofu Wrap gluten-free?

As written, no — it contains Pixian doubanjiang. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.

Do I need every ingredient to make Mapo Tofu Wrap?

The core ingredients are essential, but you can leave out cornstarch, scallions, garlic — they're optional and mainly there for extra flavor or finish.

How many servings does Mapo Tofu Wrap make?

This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.