Cut the tofu into bite-sized cubes and chop the chives finely.

In a microwave-safe bowl, combine ground chicken, tofu, and chives.

Mix all ingredients for the Mapo sauce (water, oyster sauce, miso, sugar, chicken stock powder, doubanjiang) and pour over the chicken and tofu mixture.

Microwave the mixture for 5 minutes at medium power, stirring halfway through.

Mix water and cornstarch to create a slurry, then add it to the cooked mixture and microwave for another 1-2 minutes until thickened.