Turkey Mapo Tofu
Turkey Mapo Tofu blends lean ground turkey with soft medium-firm tofu simmered in a savory sauce made from fermented broad bean paste, black beans, and aromatic aromatics like garlic and onion. The cornstarch slurry thickens the sauce, coating each piece for a balanced texture contrast. Optional chili oil and Sichuan peppercorn add varying levels of heat and a slight numbing effect. This dish offers a unique take on classic Mapo Tofu, using ground turkey for a lighter protein option while maintaining rich umami flavors.
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
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 77
% 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.