The Mapo Tofu With Chicken My Dad's Made 100,000 Times

Ingredients

• 454 g (1 lb)tofu
• 85 g (3 oz)chicken
• 8 g (1 tbsp)cornflour
• 15 ml (1 tbsp)oyster sauce
• 30 ml (2 tbsp)water
• 15 ml (1 tbsp)bean sauce
• 15 ml (1 tbsp)oyster sauce
• 4 g (1 tsp)sugar
• 2.5 ml (½ tsp)dark soy sauce
• 2chillies
• 2 clovesgarlic
• 1spring onion
• 240 ml (1 cup)water
• 15 ml (1 tbsp)oil
• 3 g (½ tsp)salt
• 5 ml (1 tsp)sesame oil
• 8 g (1 tbsp)cornflour
• 30 ml (2 tbsp)water

Instructions

1. 1

   Mince the chicken

   Slice the chicken diagonally, then gather the pieces together and chop them into smaller, even bits. Turn the pile over and mince again.

2. 2

   Marinate the chicken

   Put the minced chicken in a bowl with 8 g (1 tbsp) cornflour, 15 ml (1 tbsp) oyster sauce and 30 ml (2 tbsp) water.

3. 3

   Cut the tofu

   Drain the tofu and cut it into cubes. Soft tofu is used for this version.

4. 4

   Chop the aromatics

   Mince the garlic, chillies and spring onion.

5. 5

   Mix the cornflour

   Stir the remaining 8 g (1 tbsp) cornflour with 30 ml (2 tbsp) water until smooth. Set this mixture aside to thicken the dish later.

6. 6

   Cook garlic and chicken

   Set the hob to its highest setting and let the wok or pan heat for a few minutes. Cook the garlic, chillies and chicken.

7. 7

   Add the flavours

   Add the bean sauce and stir it through the chicken for about 1 minute.

8. 8

   Add tofu and boil

   Add the tofu and stir gently. Cover the wok and leave it for about 3 minutes, until it starts to boil.

9. 9

   Add cornflour and sesame

   Add the cornflour mixture and sesame oil. This is described as the most important step.

10. 10

    Plate the dish

    The dish is ready to serve.

What is mapo tofu?

Mapo tofu is a Sichuan dish known for tofu in a boldly seasoned, savoury sauce. This version uses minced chicken alongside tofu, with bean sauce, garlic and chillies bringing the main flavours.

Soft tofu keeps the texture tender, while a cornflour mixture thickens the liquid towards the end. The method is brief, so preparation before heating the wok helps keep the cooking moving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 13g protein, 10g carbs, 11g fat.

The tofu and rice, if served alongside, provide most of the carbohydrates; chicken and tofu contribute protein, while the cooking oil and sesame oil supply much of the fat. The sauces contribute sodium, so serve with plain rice and vegetables rather than adding extra salty condiments.

The tofu and chicken

Soft tofu: drain it carefully and cut it into cubes, as it can break up more readily than firmer varieties.

Chicken: mince it finely so it can be stirred through the sauce and tofu. The first marinade combines it with cornflour, oyster sauce and water.

Building the flavour

Bean sauce: stir it with the chicken for about 1 minute as directed, so it is mixed through before the tofu goes in.

Chillies and garlic: mince these before cooking. The recipe also includes oyster sauce, dark soy sauce and sugar in its ingredient list, though the supplied method does not specify when to add them.

Getting the sauce right

Cornflour slurry: mix the second portion of cornflour with water until smooth to avoid lumps when it is used as a thickener.

The method calls for adding this mixture and sesame oil near the end, but gives no further cooking time or sauce consistency cue. Add the slurry gradually if you want more control over thickness.

Heat and timing

Hot wok: let the pan heat for a few minutes on the highest hob setting, as the method directs. Have the prepared ingredients close to hand before you start.

Covered simmer: after adding the tofu, cover the wok for about 3 minutes, until it starts to boil. Stir gently to help keep the soft cubes intact.

Serving the dish

Serve the tofu and chicken hot, with rice if you want a more substantial plate. The rice is not included in the recipe ingredients.

A simple vegetable side can add freshness and contrast to the rich, savoury sauce. Keep it separate until serving so the tofu remains the focus.

Recipe notes & tips

• Drain the tofu gently so the cubes are easier to handle.
• Mince the chicken evenly for a more consistent texture.
• Prepare the cornflour slurry before heating the wok.
• Keep the tofu stirring gentle to reduce breakage.
• Set out the ingredients before cooking, as the wok is heated on its highest setting.

Variations

• Firmer tofu: Use firm tofu if you prefer cubes that hold their shape more easily.
• Milder heat: Remove the chilli seeds before mincing for a less fiery result.
• More vegetables: Add chopped vegetables of your choice to make the dish more varied.
• Rice pairing: Serve with steamed rice to soak up the sauce.
• Fresh finish: Scatter the chopped spring onion over the plated dish.

Common mistakes to avoid

• Rough tofu handling: Soft cubes can break apart; fold them through the wok gently.
• Lumpy slurry: Cornflour can clump in water; stir it until smooth before adding.
• Cold wok: The method calls for a few minutes of heating; allow the pan to get hot before cooking.
• Crowded preparation: Searching for ingredients while cooking can slow the process; have them ready beside the hob.
• Over-thick sauce: The method gives no exact amount to add at once; stir the slurry in gradually and check the texture.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot, stirring gently; add a small splash of water if the sauce has thickened.

Frequently asked questions