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Turkey Ma Po Tofu

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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.

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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

Details

Adapted from eatingwell.com

Preparation

Step 1

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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