Chicken Breast Mapo Tofu Rice Bowl
A Lighter Mapo Tofu Rice Bowl with Chicken Breast
Do you love tofu dishes? I enjoy them stir-fried, in stews, soups, or braised. Today, I made a simple and satisfying one-bowl meal, Mapo Tofu Rice Bowl, perfect for a solo meal. To make it a bit lighter for my son who’s on a diet, I’ve used chicken breast instead of pork. Let’s make this convenient and nutritious meal that’s a great way to enjoy a delicious and healthy dish.
Ingredients- Cooked rice (1 serving)
- 1 block Tofu (approx. 300g, cut into 1cm cubes)
- 200g Smoked chicken breast (finely chopped)
- 1/2 Onion (finely chopped)
- 2 Korean green chilies (finely chopped, seeds optional)
- 2 Tbsp Doubanjiang (spicy bean paste)
- 1 stalk Green onion (chopped, white and green parts separated)
- 1 Tbsp Minced garlic
- 1 Tbsp Chicken stock (or 1/2 cup water)
- 1.5 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Oyster sauce
- 1/4 tsp Ginger powder
- 1 Tbsp Cooking wine (Cheongju)
- Slurry (2/3 cup water + 2 Tbsp cornstarch)
Cooking Instructions
Step 1
Cut the tofu into 1cm cubes. Bring a pot of water to a boil, add the tofu cubes, and blanch for 1-2 minutes. This helps firm up the tofu, preventing it from breaking apart, and also removes any raw taste. Drain the blanched tofu. Finely chop the smoked chicken breast, and finely mince the onion and Korean green chilies. Chop the green onion, separating the white and green parts.
Step 2
Heat 1-2 Tbsp of cooking oil in a deep pan or wok over medium-low heat. Add the white parts of the chopped green onion and sauté until fragrant. Add the minced garlic and gochugaru, and stir-fry for about 10-15 seconds until aromatic, being careful not to burn them. Add the chopped smoked chicken breast and onion, and stir-fry. Pour in 1 Tbsp of cooking wine to cook off any raw smell.
Step 3
Once the chicken breast and onion are partially cooked, add 2 Tbsp of doubanjiang, 1 Tbsp of oyster sauce, 1/4 tsp of ginger powder, and 1 Tbsp of chicken stock (or 1/2 cup water). Stir well and cook for a minute. When the sauce starts to thicken, gradually pour in the prepared cornstarch slurry (2/3 cup water mixed with 2 Tbsp cornstarch), stirring constantly until it reaches your desired consistency. It’s important to keep stirring after adding the slurry to prevent sticking.
Step 4
Once the sauce has thickened, gently add the blanched tofu and stir carefully to avoid breaking it. Simmer for another 1-2 minutes. Finally, add the finely chopped Korean green chilies (adjust amount to your spice preference) and the green parts of the green onion. Stir lightly to combine. If you like it spicier, feel free to add more chilies. For an extra nutty flavor, drizzle with 1 Tbsp of sesame oil just before turning off the heat. Serve generously over warm rice and enjoy!
