Spicy and Savory Mapo Tofu Rice Bowl
Easy Homemade Mapo Tofu Rice Bowl with Doubanjiang Sauce
This Mapo Tofu Rice Bowl features tender tofu and succulent chicken breast in a rich, savory doubanjiang sauce that melts over a bed of hot rice. It’s a satisfying one-bowl meal that requires no side dishes, perfect for a quick yet nutritious meal, especially during the colder months. Enjoy this hearty and flavorful dish, piled high on freshly steamed rice!
Main Ingredients
- 2 servings cooked rice
- 1 block (approx. 300g) firm tofu
- 200g smoked chicken breast
- 1/2 medium onion
- 1/2 package enoki mushrooms
- 1 stalk green onion
Cooking Instructions
Step 1
First, cut the tofu into 1cm cubes. Bring a pot of water to a boil, add a pinch of salt, and blanch the tofu for a minute. This helps it hold its shape better. Drain the tofu and set aside. Dice the smoked chicken breast and onion into similarly sized cubes. Finely chop the green onion.
Step 2
Heat 1-2 Tbsp of cooking oil in a pan over medium-low heat. Add the chopped green onion and minced garlic, and sauté until fragrant. Once the aroma of scallions and garlic releases, add the chili powder and stir-fry quickly for about 30 seconds to create a chili oil base. Be careful not to burn the chili powder.
Step 3
Add the diced chicken breast and onion to the pan and stir-fry over medium heat until the chicken is cooked through and the onions become translucent. Pour in the Chinese cooking wine (or mirin) to remove any gamey odors and continue to sauté.
Step 4
Now, add the doubanjiang sauce and chicken stock (or water) to the pan. Stir well to combine with the other ingredients and cook for another minute. Gradually pour in the prepared cornstarch slurry while stirring continuously to thicken the sauce to your desired consistency. Cook until the sauce is smooth and glossy.
Step 5
Gently add the blanched tofu cubes to the sauce. Stir very carefully to coat the tofu without breaking it. Let it simmer gently for a few minutes to allow the tofu to absorb the flavors of the sauce.
Step 6
Finally, add the enoki mushrooms, separated into clumps. (Optional: You can also add chopped scallions, chives, or chili peppers at this stage for extra flavor and spice.) Stir gently until the mushrooms are just wilted.
Step 7
Simmer for another minute until everything is well combined and heated through. Serve generously over a bowl of hot, steamed rice to complete your delicious Mapo Tofu Rice Bowl! Enjoy this simple yet impressive meal.
