Mapo Tofu with Beef
Mapo Tofu with Beef is a iconic Sichuan dish featuring soft tofu cubes and minced beef in a vibrant, spicy sauce. Its signature ingredients include doubanjiang (fermented chili bean paste), Sichuan peppercorns, fermented black beans, and chili oil, creating a complex, numbing-spicy flavor profile known as 'málà'. Originating in Chengdu during the Qing Dynasty, it's a staple of Sichuan cuisine celebrated for its bold, layered tastes.
🍽️ Nutrition at a glance
This dish is moderate in calories (roughly 300-400 per serving) and offers a good balance of protein from the tofu and beef, along with healthy fats from the chili oil. It provides key nutrients like iron, calcium, and plant-based protein, though its sodium content can be high due to the fermented sauces.
Nutrition breakdown
| Calories | 230 kcal |
| Protein | 15 g |
| Carbs | 12 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Iron | 3.5 mg |
| Calcium | 180 mg |
| Potassium | 350 mg |
| Vitamin B12 | 1.2 mcg |
| Zinc | 2.8 mg |
| Manganese | 1.1 mg |
| Selenium | 12 mcg |
| Phosphorus | 220 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Mapo Tofu is a perfect example of Sichuan's 'málà' (numbing-spicy) philosophy, where the tingling sensation of Sichuan peppercorns is as crucial as the heat. Nutritionally, it's a clever way to make tofu deeply flavorful and satisfying, often winning over those who think they dislike tofu.
