Mapa tofu


Take the tofu (14 oz: 400 grams) out of the package and rinse it in cold water. Pat dry with a kitchen towel or cotton cloth.
Cut it into ½ inch cubes and set aside.
Cut ½ pound (about 230 grams) of chicken breast into ½ inch cubes and set aside.
Cut ¾ cup’s worth carrot (1 medium sized carrot) into ½ inch cubes and set aside.
Cut 1½ cups’ worth of a large onion into chunks and set aside.
Cut 7 stalks of green onions into pieces ¼ inch long and set aside.
Chop 1 green chili pepper and 1 red chili pepper and set aside.
Mince 4 cloves of garlic and 1 ts worth ginger and set aside.
Heat up a wok and add 1-2 tbs vegetable oil.
Add 3 small dried chili peppers, the minced garlic, and the ginger. Stir for 10-15 seconds.
Add the chicken. Stir and cook for a few minutes.
Add 1 ts ground black pepper, the chopped carrot and onion, ¼ cup oyster sauce, and 1 cup of water.
Let it cook for 8-10 minutes until the chicken is cooked thoroughly and the onion looks translucent.
Add tofu and stir gently with a wooden spoon.
Add the chopped green onions and green and red chili peppers.
Stir occasionally and let it cook for a few minutes.
Mix 1 tbs starch powder and 1 tbs water in a small bowl so the starch is dissolved. Then pour it into the wok gently.
Add 1 ts sesame oil.
Transfer to a wide bowl and serve hot with rice.