Chicken Mapo Tofu

Ingredients

• 30 ml (2 tablespoons)vegetable oil
• 113 g (1/4 pound)ground chicken
• 2 clovesgarlic, finely chopped
• 1 thumb-sized pieceginger, peeled and finely chopped
• 454 g (1 pound)silken tofu, drained
• 15 ml (1 tablespoon)sake
• 45 ml (3 tablespoons)soy sauce
• 120 ml (1/2 cup)low-sodium chicken broth
• 5 ml (1 teaspoon)tobanjan (Korean chilli paste)
• 60 ml (1/4 cup)water
• 8green onions, chopped
• 5 ml (1 teaspoon)sesame oil
• 7.5 ml (1/2 tablespoon) cornstarch mixed with 15 ml (1 tablespoon) watercornstarch and water
• to tastesalt and pepper

Instructions

1. 1

   Fry the aromatics

   Heat the vegetable oil in a wok or deep frying pan over high heat. Add the garlic and ginger and cook for 1 minute, until the garlic smells fragrant.

2. 2

   Cook the chicken

   Add the ground chicken and cook for 3–4 minutes, until it is cooked through.

3. 3

   Add the seasonings

   Pour in the sake, soy sauce and chicken broth, then stir in the tobanjan. Cook for 2 minutes.

4. 4

   Add the tofu

   Gently break up the silken tofu as you incorporate it into the mixture.

5. 5

   Add onions and water

   Stir in the green onions, then add the water.

6. 6

   Thicken the sauce

   Stir the cornstarch-and-water mixture again, then add it to the wok.

7. 7

   Finish and season

   Turn off the heat, drizzle in the sesame oil and season with salt and pepper.

8. 8

   Serve with rice

   Serve the mapo tofu with Japanese rice.

What is chicken mapo tofu?

Mapo tofu is a Chinese dish associated with Sichuan cooking, traditionally made with tofu in a boldly seasoned sauce. This version uses ground chicken and silken tofu for a quick, tender variation.

The short cook keeps the tofu delicate, while the chicken, soy sauce and chilli paste make a savoury sauce to spoon over rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 24g protein, 15g carbs, 27g fat.

The rice served alongside provides most of the meal's carbohydrates, while the chicken contributes protein and the cooking oil and sesame oil supply much of the fat. Pair a serving with steamed vegetables if you would like more variety on the plate.

The key ingredients

Silken tofu: Drain it before adding, then break it up gently so it stays in soft pieces rather than disappearing into the sauce.

Tobanjan: The chilli paste brings heat and savoury depth. Its strength varies by brand, so use the measured amount and adjust only if you know your paste.

Build flavour quickly

Garlic and ginger: Give them a minute in the hot oil, just until fragrant. Keep them moving and add the chicken promptly so they do not burn.

Chicken: Break up the mince as it cooks so it browns and cooks through evenly before the liquids go in.

Keep the tofu tender

Gentle handling: Fold the tofu into the sauce rather than stirring vigorously. Silken tofu is fragile, so a few larger pieces are part of the dish's texture.

Thickening: Stir the cornstarch mixture immediately before adding it, since the starch can settle. Add it to the wok and mix gently to distribute it.

Timing and doneness

The chicken cooks for 3–4 minutes before the sake, soy sauce, broth and tobanjan go in for 2 minutes. Check that the chicken is cooked through before moving on.

Once the tofu and onions are added, the remaining steps are brief. Switch off the heat before adding sesame oil to finish.

What to serve alongside

Japanese rice is the suggested accompaniment and gives the sauce something to cling to. Cook it separately while preparing the tofu if you want both ready at the same time.

For a fuller meal, serve with a simple vegetable side, such as steamed greens, without adding it to the pan.

Recipe notes & tips

• Have the garlic, ginger and liquids measured before heating the wok, as the first steps move quickly.
• Drain the tofu well so it does not add excess liquid to the sauce.
• Use a wide wok or deep frying pan to give the chicken room to cook evenly.
• Stir the cornstarch mixture just before adding it to the pan.
• Taste before adding salt, since the soy sauce and broth already season the dish.

Variations

• Adjust the heat: Use a little less tobanjan for a milder sauce.
• Try minced turkey: Substitute turkey mince for the ground chicken and cook it through in the same way.
• Add mushrooms: Stir finely sliced mushrooms in with the chicken and cook until softened.
• Finish with spring onion: Reserve some of the chopped green onions to scatter over each serving.
• Serve with noodles: Spoon the tofu and sauce over cooked noodles instead of Japanese rice.

Common mistakes to avoid

• Burning the aromatics: Cook them for only about 1 minute and add the chicken as soon as the garlic is fragrant.
• Over-stirring the tofu: Fold it in gently to preserve soft pieces.
• Adding settled starch: Stir the cornstarch mixture again immediately before pouring it into the wok.
• Seasoning too early: Taste at the end and add salt and pepper to suit, accounting for the soy sauce.
• Skipping the rice: Serve with Japanese rice as directed so there is something to accompany the savoury sauce.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat gently in a pan until piping hot, stirring carefully to avoid breaking up the tofu further.

Frequently asked questions