Chicken Mapo Tofu
Ingredients
Main ingredients
- Korean chili powder 3 servings
- Chicken tenderloin 300 g
- Tofu 400 g
- Oyster sauce 1 serving (2 spoons)
- Onion 1 serving (1/2 whole)
- Minced garlic 3 teaspoon
- Olive oil 15 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
39.3 g
17%
Protein
111.55 g
47%
Fat
37.97 g
36%
Cooking steps
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1
Cut the tofu and chicken breast into bite-sized pieces.
-
2
Finely chop the green onion, garlic, and ginger.
-
3
Heat cooking oil in a pan and sauté the green onion, garlic, and ginger.
-
4
Add the chicken breast and stir-fry until cooked through.
-
5
Add doubanjiang, soy sauce, and cooking wine, then stir-fry together.
-
6
Add the tofu and mix well.
-
7
Pour in water and chili powder, then bring to a simmer.
-
8
Add starch water to thicken the sauce.
-
9
Finish with a drizzle of sesame oil and serve on a plate.
