Ingredients per serving


Prepare Mapo-Tofu Sauce

Cook the ground tofu

  • Ginger, minced 0.3 oz
  • Garlic cloves, minced 4.0 each
  • Vegetable oil 60.0 ml
  • Tofu, firm 1.5 kg

Prepare Mapo-Tofu

  • Cornstarch 15.0 g
  • Salt and Pepper, to taste

Prepare Chicken

  • Popcorn chicken 1.0 bag

Cook Tater Tots

  • Tater tots 1.0 bag

Assemble Poutine

  • Cheese Curds, white, fresh 450.0 g

Finish with Gravy and Garnish

This Mapo-Tater Poutine made with Knorr Professional Beef Gravy is a unique twist on a Canadian classic!



  1. Prepare Mapo-Tofu Sauce

    • In a bowl, mix soy sauce, chili bean paste, hoisin sauce, and sesame oil. Set aside
  2. Cook the ground tofu

    Heat some vegetable oil in a large skillet or wok over medium heat. Add minced garlic and ginger, cook until fragrant. Add the ground tofu and cook until it's heated through and starting to brown slightly.
  3. Prepare Mapo-Tofu

    • Pour in the prepared Mapo Tofu sauce and beef broth made with Knorr Ultimate Beef Base into the skillet with the cooked ground tofu.
    • Stir well and let it simmer for a few minutes.
    • Add the cornstarch-water mixture to thicken the sauce. Adjust seasoning with salt and pepper if needed.
  4. Prepare Chicken

    • Preheat your oven according to the instructions on the frozen chicken packaging.
    • Place the frozen chicken nuggets or strips on a baking sheet lined with parchment paper.
    • Bake according to package instructions until they are crispy and heated through.
  5. Cook Tater Tots

  6. Assemble Poutine

    • Arrange cooked tater tots on serving plates.
    • Sprinkle cheese curds generously over the tater tots.
    • Ladle the hot Mapo Tofu over the tater tots and cheese curds.
  7. Finish with Gravy and Garnish

    • Pour Knorr Beef Gravy over the Mapo Tofu Poutine.
    • Top with the baked chicken pieces and sliced scallions.
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