Turkey Ma Po Tofu for Two
Whisk chile-garlic sauce, black bean sauce, rice wine (or sherry), soy sauce and 2/3 cup water in a small bowl; set near the stove.Advertisement
Heat oil in a medium skillet or flat-bottomed carbon-steel wok over medium-high heat. Add turkey and mushrooms and cook, stirring and breaking up the turkey, until it is no longer pink and mushrooms have released their liquid, 3 to 5 minutes. Add scallions and ginger and cook, stirring, for 1 minute more.
Add the reserved sauce and bring to a boil. Add tofu and gently stir to combine. Cook until the tofu is hot, about 2 minutes. Combine cornstarch with the remaining 1 tablespoon water in a small bowl and add to the pan; simmer until the sauce is glossy and thickened, about 2 minutes. Serve garnished with scallions, if desired.
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.
Chile-garlic sauce: 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.
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.
1/2 vegetable. 4 medium-fat meat, 1 1/2 fat