This classic spicy Szechuan dish is made healthier with ground turkey and less sodium. Lightly poaching the tofu before stir-frying lends it a beautiful silky texture. Serve with steamed rice or lettuce leaves, plus some extra hot sauce on the side.
- 1/4 cup chicken broth
- 1 tbsp hot bean paste (or black bean paste if you prefer less spicy)
- 1 tbsp low-sodium soy sauce
- 1 lb regular tofu, drained and cut into 1/2-inch cubes
- 1 tsp vegetable oil
- 1/2 lb ground turkey
- 2 cloves garlic, minced
- 1 1/2 tbsp fresh ginger, peeled and minced
- 1 tbsp cornstarch dissolved in 2 tbsp water
- 1 1/2 tsp sesame oil
- 2 scallions, chopped
- Stir together broth, bean paste, soy sauce. Set aside.
- Place tofu in a sauce pan and add a small amount of water. Simmer on low heat while stir-frying other ingredients.
- Heat wok over high heat until hot and add oil, swirling to coat. Add turkey and stir-fry, breaking up lumps until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes
- Stir reserved sauce, then add to turkey and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
- Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
- Turn off heat and sprinkle with sesame oil and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining scallion.
Image: [cipher] via Flickr