A lighter version using ground chicken breast and plenty of fresh scallions.
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Heat vegetable oil in a wok or large skillet over medium-high heat.
Add the ground chicken and cook until browned and fully cooked through.
Stir in the ginger, garlic, and doubanjiang, sautéing for 1 minute until fragrant.
Pour in the chicken broth and soy sauce, bringing the mixture to a gentle simmer.
Carefully slide the tofu cubes into the pan, stirring gently to avoid breaking them.
Whisk the cornstarch with 2 tablespoons of water and pour into the pan to thicken the sauce.
Stir in the large quantity of chopped green onions and drizzle with sesame oil.
Simmer for 1 more minute and serve hot over steamed white rice.
