Description
This is an easy chicken mapo tofu recipe made with ground chicken and silken tofu. Only 25 minutes to make from start to finish.
Ingredients
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- 2 tablespoons vegetable oil
- 1/4 pound ground chicken
- 2 cloves garlic, finely chopped
- 1 thumb size ginger, peeled and finely chopped
- 1 pound silken tofu, drained
- 1 tablespoon sake
- 3 tablespoons soy sauce
- 1/2 cup low sodium chicken broth
- 1 teaspoon tobanjan (Korean chili paste)
- 1/4 cup water
- 8 green onions, chopped
- 1 teaspoon sesame oil
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water
- Salt and pepper to taste
Instructions
- In a wok or deep skillet over high heat, add 2 tablespoon of oil, garlic, and ginger, and cook for a minute, until the garlic is fragrant.
- Add the ground chicken and cook for a 3 to 4 minutes, until the chicken is cooked through.
- Add the sake, soy sauce, chicken broth and tobanjan, and cook for 2 minutes.
- Incorporate the tofu by gently breaking it up.
- Add the green onions, stir and add the water.
- Stir the cornstarch and water mix and add it to the wok.
- Turn the heat off, add the sesame oil and season with salt and pepper.
- Serve with Japanese rice.
Notes
Save this chicken mapo tofu in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1
- Calories: 395
- Sugar: 4.7g
- Sodium: 777.1mg
- Fat: 26.8g
- Saturated Fat: 13.5g
- Unsaturated Fat: 5.1g
- Trans Fat: 0g
- Carbohydrates: 14.8g
- Fiber: 1.7g
- Protein: 24.4g
- Cholesterol: 48.2mg
