Turkey Ma Po Tofu
| Prep Time | 10 minutes |
| Cook Time | 7 minutes |
| Servings |
servings 1 1/4 cups each
|
Ingredients
- 2 tablespoons chili-garlic sauce
- 1 1/2 tablespoons black bean-garlic sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons reduced-sodium soy sauce
- 1 1/4 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 14-16 package water-packed soft tofu cut into 1/2-inch cubes
- 2 tablespoons cornstarch
Ingredients
|
Instructions
- Whisk rice wine, chili-garlic sauce, black bean sauce, soy sauce and 1 1/4 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.
Recipe Notes
400 Calorie Meal
One serving of Tofu, and 3/4 cup of fresh pineapple or any serving and ½ of fruit from the 50 calorie list.
500 Calorie Meal
One serving of Tofu, 3/4 cup of fresh pineapple or any serving and ½ of fruit from the 50 calorie list, and a 100 calorie salad from the exchange list.
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