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The modest tofu is an MVP in the Asian pantry for various reasons. It’s affordable, accessible, and easy to cook. While you’ve probably nailed classic Pinoy staples like crispy tofu sisig and kangkong at tokwa already, why not give your tofu a Chinese twist? Lo and behold: we humbly present our super quick and easy mapo tofu recipe.
Our mapo tofu recipe uses Knorr Chicken Cube for an added perfect chicken linamnam. If you’re a lover of all things spicy, you should definitely add this to your list of easy recipes. You can enjoy this with other Chinese food or plain white rice (because rice is life, right?)
If you’re ready to spice things up, read on to learn how to make this dish yourself.
Our mapo tofu recipe uses Knorr Chicken Cube for an added perfect chicken linamnam. If you’re a lover of all things spicy, you should definitely add this to your list of easy recipes. You can enjoy this with other Chinese food or plain white rice (because rice is life, right?)
If you’re ready to spice things up, read on to learn how to make this dish yourself.
Tips
You can blanch the tofu in salted water for about a minute to firm up the tofu before adding it to the sauce. This will lightly season the tofu as well.
Soft tofu is recommended for this recipe, as silken tofu will disintegrate into the sauce. If unavailable, you may opt to use medium-firm tofu.
About the Recipe
- Nut free
- Egg Free
- Gluten free
Ingredients
1
Servings
( 32 )
- 450 gram soft tofu, cut into ½ inch cubes
- 2 tbsp canola oil
- 3 pcs garlic cloves, minced
- 6 pcs spring onions stalk, chopped, divided
- 2 tsp dried chilli flakes
- 100 grams ground chicken
- 1 tbsp doubanjiang (spicy bean paste)
- 1 pc Knorr Chicken Cube
- 1 cup water
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp ground Sichuan pepper
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp sesame oil
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
Creamy Macaroni Salad
-
Heat oil in a pan over medium heat. Saute the garlic, the white parts of the spring onion, and dried chili flakes. Cook for 30 seconds or until fragrant.
-
Add the ground chicken to the pan and cook for about 2 minutes while breaking up the chicken with a spatula.
-
Add the doubanjiang and fry for another minute. Then add the Knorr Chicken Cube, water, oyster sauce, sugar, and ground Sichuan pepper. Stir to combine and cook for 2 minutes.
-
Add cornstarch slurry and stir the mixture continuously until thickened.
-
Gently add in your tofu and cook for about 2 minutes until the tofu is heated through. Season the dish with salt to taste, if needed, and finish with sesame oil.
-
Transfer the dish to a serving bowl and garnish with the green ends of the spring onions. Enjoy!
Ingredients
1
Servings
- 450 gram soft tofu, cut into ½ inch cubes
- 2 tbsp canola oil
- 3 pcs garlic cloves, minced
- 6 pcs spring onions stalk, chopped, divided
- 2 tsp dried chilli flakes
- 100 grams ground chicken
- 1 tbsp doubanjiang (spicy bean paste)
- 1 pc Knorr Chicken Cube
- 1 cup water
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp ground Sichuan pepper
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp sesame oil
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
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