😋 Dad's EASY Mapo Tofu Recipe, Cantonese style (麻婆豆腐鸡)!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

doubanjiang

🥗Healthier: chili paste

💰Cheaper: sriracha

Chili paste can replicate the heat with less complexity.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper provides spice but lacks the unique numbing effect.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is a budget-friendly option.

Cut the chicken into diagonal slices.

Mince the chicken with a knife.

Prepare a chicken marinade using 1 tbsp cornstarch, 1 tbsp oyster sauce, and 2 tbsp water; mix with hands until absorbed and let sit for 5 minutes.

Cut the soft tofu in half, then cut length-wise and make cuts on both sides to create cubes.

Mince 1-2 cloves of garlic, fresh chilies, and green onion.

Make a cornstarch mix using 2 tbsp water and 1 tbsp cornstarch; mix until there are no clumps.

Turn the stove to the highest setting and heat the wok.

Add 1-2 tbsp corn oil, fresh chilies, and garlic to the wok; stir for 20-30 seconds until fragrant.

Add the marinated chicken to the wok and cook for 20-30 seconds until the color changes and aromas develop.

Add 1 tbsp bean sauce and stir for about 1 minute to mix in the flavor.

Pour in 1 cup water, 1 tsp sugar, 1/2 tsp salt, 1 tbsp oyster sauce, and 1/2 tsp dark soy sauce; mix well.

Add the cubed tofu to the wok and cover with a lid; let it sit for about 3 minutes until boiling.

Add the cornstarch mix to the wok to thicken the sauce; stir gently to avoid breaking the tofu.

Add 1-2 tsp sesame oil and mix to combine.

Plate the Mapo Tofu carefully to avoid breaking the tofu, then garnish with green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens