Quick Mapo Tofu Stir-Fry
Quick Mapo Tofu Stir-Fry
Classic DishMapo Tofu
Prep: 10 min • Cook: 15 min. A weeknight-friendly Mapo Tofu stir-fry that cuts down on cook time without sacrificing flavor. Perfect for busy evenings, it delivers the beloved spicy and aromatic notes of Sichuan cuisine.
- Preparation time
- 10 min
- Cooking time
- 15 min
- Total time
- 25 min
- Servings
- 4
Instructions
Prepare Tofu & Aromatics
- 1Gently drain the firm tofu and cut it into 1-inch cubes. Mince the garlic and ginger.
Stir-Fry
- 1Heat vegetable oil in a wok or large skillet over medium-high heat. Add the ground chicken and cook, breaking it up, until browned. Remove chicken and set aside.
- 2Add minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant.
- 3Stir in the doubanjiang and cook for another minute until the oil turns red and aromatic.
- 4Return the cooked chicken to the wok. Add the tofu cubes, soy sauce, and chili oil (if using). Gently stir to combine, being careful not to break the tofu.
- 5Simmer for 3-5 minutes, allowing the flavors to meld and the sauce to slightly thicken. Add a splash of water or chicken broth if it becomes too dry.
- 6Stir in the sesame oil.
Serve
- 1Transfer the Mapo Tofu to a serving dish. Garnish with chopped scallions.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 25 g
- Fat
- 18 g
- Carbs
- 23 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 25 g |
| Fat | 18 g |
| Carbs | 23 g |
Tips
- For firmer tofu, you can lightly press it before cubing to remove excess moisture.
- Be gentle when stirring the tofu to prevent it from crumbling into pieces.
- Serve hot over steamed white or brown rice for a complete meal.
