Turkey Mapo Tofu
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
6
-
Calories
77 kcal
-
Course
Main Course
-
Cuisine
Chinese
Turkey Mapo Tofu
Description
Turkey Mapo Tofu combines lean ground turkey and medium-firm tofu into a fragrant, spicy sauce formed by broad bean paste, salted black beans, and aromatics such as garlic and diced onion. The ground turkey is cooked until browned before adding onions and tofu, then simmered in the sauce mixture with added water or poultry broth to meld flavors. A cornstarch slurry is introduced to thicken the sauce, ensuring a cohesive coating over the tofu and meat. Optional additions like chili oil and ground Sichuan peppercorn provide extra spice and a characteristic mild numbing sensation, catering to taste preferences.
The texture balances tender tofu cubes and finely crumbled turkey, softened further by the simmering process. The sweetness from sugar offsets the fermented and salty elements, creating complexity in flavor. Ground Sichuan peppercorn enhances the dish's depth if used, imparting subtle warmth and aroma.
Turkey Mapo Tofu is typically served hot and can be accompanied by steamed rice to absorb its sauce. This recipe is a flexible variation of a well-known dish, adapting the traditional method with turkey for those who prefer a lean protein alternative or a different flavor profile.
Ingredients
- 3 tablespoon broad bean paste red fermented, dou ban jiang
- 1 tablespoon granulated sugar or to taste
- 1 tablespoon black beans optional, salted, douchi
- 1 tablespoon cornstarch
- 1 ½ C water divided, or poultry broth
- 1 tablespoon vegetable oil
- 1 C (~150g) ground turkey lean
- 1 white onion diced, large
- 2 cloves garlic minced
- 1 pkg tofu drained and cut into cubes, medium firm
- 1 teaspoon Chili oil (optional, if you like more spice, add more, if not, omit)
- ¼ teaspoon Sichuan peppercorn optional, ground
- 2 tablespoon green onions chopped
Instructions
- In a small bowl, mix together the red broad bean paste (dou ban jiang), sugar, and salted black bean (douchi). Set aside.
- In another small bowl, mix together 1 tablespoon cornstarch and ½ C water or chicken broth. Mix until the cornstarch is dissolved. Set aside.
- Heat up a large wok or pan over high heat. Add in 1 tablespoon vegetable oil.
- Add in the ground turkey and break it up into small pieces using a spatula. Fry for about 2 minutes.
- Add in the diced onion and fry with the ground turkey until fragrant, about another 3-4 minutes.
- Next, add in the drained tofu to the turkey mixture and stir gently to mix everything together.
- Add in the remaining 1 cup of water/poultry broth, dou ban jiang sauce mixture and stir to coat the ground turkey and tofu.
- Bring it up to a boil and then add in the cornstarch slurry. The sauce will thicken up and coat all of the ground turkey, tofu and onion.
- Add in chili oil and ground Sichuan peppercorn if you wish. When the mapo tofu comes to a simmer, remove from heat and garnish with chopped green onions.
- Serve hot over steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 14mg | 1% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
