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365: Day 210


7/30/13: Happy at the park with Ta-ta!

*****

Cook's Notes: When I came across this recipe on the Eating Well Facebook page, I wasn't sure how it would turn out. The mixture of ground turkey and tofu sounded strange to me, but the ingredients in the sauce sounded interesting and flavorful. It turned out delicious, I served it on brown jasmine rice. I will definitely make this again!

EATING WELL

Turkey Ma Po Tofu

ACTIVE TIME
 30 minutes
TOTAL TIME
 30 minutes
CATEGORIES
 asian

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

INSTRUCTIONS

    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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