Mapo Tofu with Chicken

45 ml sesame oil

5 ml chili flakes

1 lb ground chicken

15 ml chopped ginger

15 ml chopped garlic

15 ml tomato paste

45 ml lower sodium soy sauce

500 ml lower sodium vegetable broth

15 ml cornstarch

60 ml water

1 medium-firm tofu, cubed

60 ml sliced green onion

In a large pan, heat the sesame oil over medium heat. Add the red chili flakes and toast for a few seconds.

Add the ground chicken to the pan and cook until browned. Stir in the ginger and garlic and cook for an additional 2 to 3 minutes.

Mix in the tomato paste, soy sauce, and vegetable broth. Let simmer to reduce by half.

In a small bowl, mix together the cornstarch and water. Stir into the sauce and simmer on low heat for 2 minutes. The sauce will slightly thicken.

Gently stir in the tofu and green onions. Cook for 5 minutes until the tofu has just warmed through.