Tomato Mapo Doufu with Minced Chicken

• 200 grams Ground chicken
• 1 block Tofu (firm)
• 1/2 can Canned tomatoes
• 1 Green onions or scallions
• 1 thumbtip-sized knob Ginger
• 1 clove Garlic
• 1 tsp Doubanjiang
• 1 tbsp Sake
• 1 1/2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Sugar
• 1/2 tbsp Vinegar
• 1 tbsp Katakuriko

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

ground chicken, tomatoes, green onions, ginger, clove garlic, doubanjiang, sake, soy sauce, oyster sauce, sugar, vinegar, katakuriko

Taken from cookpad.com/us/recipes/168181-tomato-mapo-doufu-with-minced-chicken (may not work)