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Thickener for mapo tofu

Larry_Barry_63657

Hello all, I'm currently on a low-carb diet (working great so far), and am wanting to make mapo tofu. Recipes I have found for mapo tofu generally call for corn starch which serves as a thickener for the liquid, but has a bit of carbs in it. I'm hoping that there is an alternative that I can use. I've seen others recommend arrowroot, glutenous rice, etc. but those seem high in carbs as well. Well guar gum work? Any other ideas?

Thank you!

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Comments

brian_martin2001

The issue you're experiencing is just about all of those thickeners are almost pure carbohydrates. Even unflavored gelatin had a high carb content. You could try using a carb free flour, but you might bee SOL.

tshewman

Depending on your low carb threshold (??), Kuzu could work quite well. Looking at ~8g per 10g of Kuzu with a 10% ratio (10g kuzu to 100g liquid). The other alternative would be to precook the broth and use agar or gellan and create a fluid gel/thick sauce.

matthewmicahhall

Konjac flour, perhaps?