Let’s make a ketofied Korean mapo tofu stew:
Keto Korean Mapo Tofu Stew
Ingredients
- 3 tablespoons sesame oil or ghee
- 4 garlic, minced
- 1 teaspoon peeled ginger, minced
- 8 ounces pork shoulder (or chicken or beef), cut into ½ inch cubes, I used ground sirloin for this recipe
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon hot pepper flakes (gochugaru)
- 1 medium onion (about 1 cup), cut into ½ inch chunks
- 2 mild green or red chili peppers (or ½ of green bell pepper), chopped. I used whole pieces for this recipe
- 8 green onions, cut into ½ inch pieces
- 1¼ cup chicken or beef stock
- 2 tablespoons hot pepper paste
- 1 tablespoon soy sauce
- 1 pound tofu, cut into ½ inch cubes. I used soft tofu for this recipe
- 1 teaspoon toasted sesame oil
- 1 bag of sliced radish
Instructions
- Pan fry the oil, garlic, and ginger, stirring for 2 minutes until the garlic turns is golden brown.
- Add the ground sirloin, salt, and black pepper, and cook for about 5 minutes, stirring with until meat is crunchy.
- Stir in hot pepper flakes for about 1 minute.
- Add the onion, green chili pepper, and green onion. Stir until the vegetables look slightly withered.
- Stir in soy sauce and hot pepper paste.
- Add 1¼ cup chicken broth and cook for about 2 minutes until boiling. For this recipe, I added extra water as I enjoy a more soupy type of stew.
- Add the tofu, radish, and gently mix being careful not to break the tofu up. Cook for about 5 minutes. I added radish for some more veggies and some crunch to the dish.
- Remove from heat and stir in the sesame oil.
- Serve with cauliflower rice, daikon, and kimchi! Enjoy!
