Mapo tofu with chicken

Ingredients

• 45 mL (3 tbsp) sesame oil
• 5 mL (1 tsp) chili flakes
• 454 g (1 lb) ground chicken
• 15 mL (1 tbsp) chopped ginger
• 15 mL (1 tbsp) chopped garlic
• 15 mL (1 tbsp) tomato paste
• 45 mL (3 tbsp) lower sodium soy sauce
• 500 mL (2 cups) lower sodium vegetable broth
• 15 mL (1 tbsp) cornstarch
• 60 mL (¼ cup) water
• 1 package (400 g/14 oz) medium-firm tofu, cubed
• 60 mL (¼ cup) sliced green onion

Directions

1. In a large pan, heat sesame oil over medium heat. Add red chili flakes and toast for a few seconds. 
2. Add ground chicken to the pan and cook until browned. Stir in ginger and garlic and cook for an additional 2 to 3 minutes. 
3. Mix in tomato paste, soy sauce, and vegetable broth. Let simmer to reduce by half.
4. In a small bowl, mix together cornstarch and water. Stir into the sauce and simmer on low heat for 2 minutes. The sauce will slightly thicken.
5. Gently stir in tofu and green onions. Cook for 5 minutes until the tofu has just warmed through.

Learn about food safety.

Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.