Turkey Ma Po Tofu

Tips: A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator. Black bean-garlic sauce is a savory sauce used in Chinese cooking, made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year. Nutrition Per serving: 325 calories; 18 g fat ( 3 g sat , 5 g mono ); 65 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 31 g protein; 1 g fiber; 451 mg sodium; 695 mg potassium.

Photo by Mishell R.
Adapted from eatingwell.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from eatingwell.com

Ingredients

  • 2

    tablespoons chile-garlic sauce (see Tips)

  • 1 1/2

    tablespoons black bean-garlic sauce (see Tips)

  • 1

    tablespoon Chinese rice wine or dry sherry

  • 2

    teaspoons reduced-sodium soy sauce

  • 1 1/4

    cups water plus 2 tablespoons, divided

  • 2

    tablespoons canola oil

  • 1

    pound 93%-lean ground turkey

  • 8

    ounces cremini mushrooms, sliced

  • 4

    scallions, thinly sliced

  • 1

    teaspoon minced fresh ginger

  • 1

    14- to 16-ounce package water-packed soft tofu, cut into 1/2-inch cubes

  • 2

    tablespoons cornstarch

Directions

1.Whisk chile-garlic sauce, black bean sauce, rice wine (or sherry), soy sauce and 1 1/4 cups water in a small bowl. 2.Heat oil in a large skillet over medium-high heat. Add turkey and mushrooms and cook, stirring and breaking up the turkey, until it is no longer pink, 3 to 5 minutes. Add scallions and ginger and cook, stirring, for 1 minute more. 3.Add the reserved sauce; bring to a boil. Stir in tofu and cook until hot, about 2 minutes. Combine cornstarch with the remaining 2 tablespoons water and add to the pan. Simmer until the sauce is thickened, about 2 minutes.

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