Mapo Tofu (lean, minced chicken)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

150 g firm tofu (cubed)150g
60 g minced chicken60g

Carbs· 1

4 g cornstarch (1 tsp)(staple)4g

Vegetables· 3

8 g garlic (minced)8g
6 g ginger (minced)6g
12 g spring onion (chopped)12g

Sauces· 2

15 g chili paste (cili boh)15g
10 g light soy sauce (2 tsp)10g

Spices· 1

pinch of white pepper(staple)1g

Fats & oils· 1

5 g cooking oil (1 tsp)(staple)5g

2 min · hands-free
Cube the tofu and soak it in hot, lightly salted water for 2 min, then drain; stir the cornstarch into 2 tbsp water for a slurry.
Why? A hot salt-water bath firms the tofu so it holds its shape and won't crumble when stirred — the foundation of good mapo texture.
Tip: Tip it out gently to drain — don't stir hard, so the cubes stay neat.
02:00
Next up:Heat 1 tsp oil in a non-stick pan and stir-fry the minced chicken over medium heat until it turns white and fragrant, about 2 min.
2 min · hands-free
Heat 1 tsp oil in a non-stick pan and stir-fry the minced chicken over medium heat until it turns white and fragrant, about 2 min.
Why? Minced chicken replaces fatty pork, cutting a lot of saturated fat while adding protein — and frying it until dry still gives the savoury meat crumbs mapo needs.
Tip: Press and break the mince apart as it fries dry, so the meaty aroma develops.
02:00
Next up:Push the chicken aside, add the chili paste, garlic and ginger, and fry 1 min until the red oil seeps out and it smells deeply fragrant.
1 min · hands-free
Push the chicken aside, add the chili paste, garlic and ginger, and fry 1 min until the red oil seeps out and it smells deeply fragrant.
Why? Slow-frying the chili paste, doubanjiang-style, is what draws out the bright red oil and mellow depth — this step defines mapo's colour and heat far more than extra oil ever could.
Watch out: Chili paste has sugar and scorches easily — keep the heat low and stop as soon as the red oil appears.
01:00
Next up:Pour in 100 ml water and the soy sauce, bring to a boil, slide in the tofu and simmer 2 min, then stir in the cornstarch slurry to thicken and finish with white pepper and spring onion.
2 min · hands-free
Pour in 100 ml water and the soy sauce, bring to a boil, slide in the tofu and simmer 2 min, then stir in the cornstarch slurry to thicken and finish with white pepper and spring onion.
Why? The cornstarch slurry turns thin liquid into a glossy sauce that clings to every tofu cube — using starch for that lush body instead of fat is the heart of this makeover.
Tip: Nudge the tofu with the back of the spatula rather than tossing it, so the cubes stay whole under a glossy sauce.
02:00