Chicken Mapo Tofu

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

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