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Turkey Ma Po Tofu
Turkey Ma Po Tofu
8 Reviews
From: EatingWell Magazine, July/August 2013
Ma Po Tofu is a traditional Chinese recipe usually made with ground pork. This delicious, healthy version uses ground turkey to cut saturated fat and calories and adds mushrooms for extra veggies. Serve with brown rice and make it extra special with a drizzle of sesame oil just before serving.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons chile-garlic sauce (see Tips)
- 1½ tablespoons black bean-garlic sauce (see Tips)
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons reduced-sodium soy sauce
- 1¼ 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 ½-inch cubes
- 2 tablespoons cornstarch
Preparation
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Active
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Ready In
- Whisk chile-garlic sauce, black bean sauce, rice wine (or sherry), soy sauce and 1¼ cups water in a small bowl.
- 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.
- 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.
- 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.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: 1¼ cups
- Per serving: 320 calories; 18 g fat(3 g sat); 1 g fiber; 11 g carbohydrates; 30 g protein; 67 mcg folate; 65 mg cholesterol; 2 g sugars; 0 g added sugars; 157 IU vitamin A; 3 mg vitamin C; 134 mg calcium; 3 mg iron; 413 mg sodium; 687 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ vegetable, 4 medium-fat meat, 1½ fat
Reviews 8
June 17, 2019
By: breezyb2004
If you really want to make this more authentic, & if you enjoy cooking authentic Szechuan cuisine, get yourself some Szechuan peppercorns & add 1/2 to 1 tablespoon of them (or to taste) - crushed/ground. Wonderful stuff!!!
March 24, 2017
By: Katie
This is a wonderful quick recipe! If you want to make it slightly healthier, you can swap out the corn starch with Arrowroot powder at the same ratio. The flavor is great without being too spicy! I've made this quite a few times now and it's been my go-to when I don't know what I want to cook
December 20, 2015
By: EatingWell User
Great flavor and easy to make!
So much flavor! My family of 4 loved it -- my daughter picked-out the tofu, but enjoyed the turkey (so I know she still got some protein).
We're making this again and again and again!
May 11, 2014
By: LeAnna Quartuccio
One of my new favorites!
This is one of my new favorite recipes from Eating Well. I did add an extra tablespoon of sriracha because we are spice lovers and half an extra tablespoon of black bean sauce. The soft tofu worked perfectly and was a great addition of flavor and texture. We also each added a little extra soy sauce to taste after serving. Served over brown rice. We will definitely be making this again.
Pros: easy, unique, healthy, flavorful
May 07, 2014
By: EatingWell User
One of my new favorites!
This is one of my new favorite recipes from Eating Well. I did add an extra tablespoon of sriracha because we are spice lovers and half an extra tablespoon of black bean sauce. The soft tofu worked perfectly and was a great addition of flavor and texture. We also each added a little extra soy sauce to taste after serving. Served over brown rice. We will definitely be making this again.
Pros: easy, unique, healthy, flavorful
Cons: specific ingredients you may not have on hand
March 16, 2014
By: Sarah
Flavorful and easy
My whole family loved this. I left out the tofu and added carrots. It has a nice flavor and gives me a reason to use the black bean paste that we don't have many recipes for.
November 30, 2013
By: EatingWell User
quick, good combination of flavors. I served it over rice.
Pros: This is quick and delicious, but next time I make it, I will use firm or extra-firm tofu.
Cons: soft tofu is too mushy. It needs something green as garnish--a very dun-colored dish otherwise!
July 23, 2013
By: EatingWell User
Really great!
Cooked up quickly and was delicious! Great new way for me and my family to enjoy tofu in this rich sauce. A hit!
