Mapo Tofu Recipe

Chinese Mapo tofu with ground chicken

This is an easy and healthy mapo tofu recipe made with ground chicken and silken tofu. Only 25 minutes to make from start to finish.



  • 2 tablespoons vegetable oil
  • 1/4 pound ground chicken
  • 2 cloves garlic (finely chopped)
  • 1 thumb size ginger (peeled and finely chopped)
  • 1 jalapeno (finely chopped)
  • 1 pound silken tofu (drained)
  • 1 tablespoon sake
  • 2 tablespoons soy sauce
  • 2 tablespoons light soy sauce
  • 8 tablespoons chicken broth
  • 1 teaspoon tobanjan (Korean chili paste)
  • 1/4 cup water
  • 8 stalks scallions (chopped)
  • 1 teaspoon sesame oil
  • 1/2 tablespoon potato starch (mixed with 1 tablespoon water)
  • salt and pepper to taste


  1. In a large pan over high heat add 2 tbsp oil, garlic, ginger and jalapeno, and cook for a minute, until garlic is fragrant. Add ground chicken and cook for a couple of minutes, until chicken has cooked through. Add tofu and incorporate it by gently breaking it up. Add sake, soy sauce, light soy sauce, chicken broth and tobanjan, and cook for 2 minutes. Add scallions, mix well and add the water. Add the potato starch mix (this is what makes the texture glutinous), stir well and finish up by adding sesame oil and seasoning with salt and pepper to taste. Serve with Japanese rice.


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