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Chicken Mapo Tofu

Chinese Mapo tofu with ground chicken
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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

Units Scale
  • 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

  1. 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.
  2. Add the ground chicken and cook for a 3 to 4 minutes, until the chicken is cooked through.
  3. Add the sake, soy sauce, chicken broth and tobanjan, and cook for 2 minutes.
  4. Incorporate the tofu by gently breaking it up.
  5. Add the green onions, stir and add the water.
  6. Stir the cornstarch and water mix and add it to the wok.
  7. Turn the heat off,  add the sesame oil and season with salt and pepper.
  8. Serve with Japanese rice.

Notes

Save this chicken mapo tofu in a storage container and refrigerate for up to 3 days.

Nutrition

Find it online: https://pickledplum.com/mapo-tofu/

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