This non spicy mapo tofu is a great one to enjoy with everyone in the house including tiny toddlers. While being full of flavors, it is so light, made with healthy ground chicken.
Have you ever craved mapo tofu but changed your mind just because someone in the house cannot handle spicy food well? Then this one is for you!
Although the spiciness is toned down, it is loaded with deep, rich flavors from ginger, garlic and umami from the chicken itself. Needless to say, it goes incredibly well with a bowl of steamed rice and I am sure it will be your all time favorite soon.
Unlike regular mapo tofu from typical Chinese restaurants, this version is a lot lighter using less oil and just ground chicken (in place of pork). It is gentle on the stomach, making it ideal even as a late night meal.
Last but not least, this dish comes together in less than 20 minutes from start to finish using simple ingredients!
Ingredients for This Recipe
- Sesame oil
- Freshly grated ginger
- Ground chicken
- Firm tofu - medium soft tofu works as well but make sure to pat the surface well with paper towel as they contain more water than firm type.
How to Make Non Spicy Mapo Tofu
1. Heat up the sesame oil in a large pan or wok. Cook the garlic and ginger until fragrant.
2. Add in the ground chicken and salt. Cook fully.
3. Add in 1 ½ cup water, tamari, and tofu. Let simmer for 3 minutes.
4. Combine ¼ cup water and cornstarch together and mix well. Stir into the pan and cook for another minute or so until the sauce thickens.
5. Serve over rice and garnish with toppings of your choice.
*See the recipe card below for detailed instructions.
When mixing water and cornstarch together, make sure to use cold or room temperature water. If you use hot water, the cornstarch activates and turns into a gooey lump before you add it into the pan!
Storing and Reheating Direction
Cooked mapo tofu can be stored in the fridge for up to 3 days. Make sure to use an airtight container. Microwave or cook in a pan to reheat.
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Non Spicy Mapo Tofu
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 1 tablespoons freshly grated ginger
- 1 pound ground chicken
- 1 teaspoon salt
- 1 ½ cup water
- 3 tablespoons tamari
- 16 ounces firm tofu cut into ½ inch cubes
- ¼ cup water for starch slurry, cold or room temperature
- 2 tablespoons cornstarch
- Toasted white sesame
- Chili oil
- Ground white pepper
- Heat up the sesame oil in a large pan or wok. Cook the garlic and ginger until fragrant.
- Add in the ground chicken and salt. Cook fully.
- Add in 1 ½ cup water, tamari, and tofu. Let simmer for 3 minutes.
- In a small cup, combine ¼ cup of water and cornstarch together and mix well. Stir into the pan and cook for another minute or so whisking gently, until the sauce thickens.
- Serve over rice and garnish with toppings of your choice.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.