How to Prepare Quick Tomato Mapo Doufu with Minced Chicken

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Homemade Tomato Mapo Doufu with Minced Chicken. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tomato Mapo Doufu with Minced Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tomato Mapo Doufu with Minced Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tomato Mapo Doufu with Minced Chicken is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Tomato Mapo Doufu with Minced Chicken using 13 ingredients and 4 steps. Here is how you cook that.

I always need to use up a can of tomatoes, and but I still wanted to make an Asian-style dish. I simply used the ingredients that I had in my fridge. You can use tubed ginger and garlic. If you think it needs more water, add more. For 2-3 servings. Recipe by Mikikoshi

Ingredients and spices that need to be Get to make Tomato Mapo Doufu with Minced Chicken:

1. 200 grams Ground chicken
2. 1 block Tofu (firm)
3. 1/2 can Canned tomatoes
4. 1 Green onions or scallions
5. 1 thumbtip-sized knob Ginger
6. 1 clove Garlic
7. 1 tsp Doubanjiang
8. 1 tbsp ※ Sake
9. 1 1/2 tbsp ※ Soy sauce
10. 1 tbsp ※ Oyster sauce
11. 1 tbsp ※ Sugar
12. 1/2 tbsp ※ Vinegar
13. 1 tbsp Katakuriko

Instructions to make to make Tomato Mapo Doufu with Minced Chicken

1. Drain the water from the tofu and dice into 36 cubes. Drain the canned tomatoes and finely chop the green onion, ginger and garlic.
2. Heat vegetable oil in a pan and fry the green onion, ginger and garlic until fragrant. Add the meat and fry. When it has browned, add the doubanjiang and fry some more.
3. Add the tomatoes and tofu, then the ※ ingredients and bring to a boil.
4. Dissolve the katakuriko in 1 tablespoon of water and add to thicken.

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