Mapo Tofu by Cookerru

Ingredients

• 450g soft tofu, cut into 1/2-inch cubes
• 80g minced chicken
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 green onions, divided
• 2 dried chilies, crushed
• 1 1/2 tbsp doubanjiang (spicy bean paste)
• 1 cup chicken stock
• 1 tbsp oyster sauce
• 1/2 tsp dark soy sauce
• 1/2 tsp sugar
• 1/2 tsp ground sichuan pepper
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp sesame oil

Instructions

1. Heat vegetable oil in a wok over medium heat.
2. Add minced garlic, the white parts of the green onions, and crushed dried chilies; cook for 30 seconds until fragrant.
3. Add minced chicken and cook for 2 minutes, breaking it up with a spatula until browned.
4. Stir in the doubanjiang and fry for 1 minute until fragrant and combined.
5. Pour in the chicken stock, oyster sauce, dark soy sauce, sugar, and ground Sichuan pepper; cook for 2 minutes.
6. Stir in the cornstarch slurry and cook until the sauce thickens.
7. Carefully fold in the tofu cubes and cook for 2 minutes until heated through.
8. Finish with sesame oil, sprinkle with remaining green onions, and serve immediately over steamed rice.