Sunday, February 20, 2011

Szechuan Ma Po Tofu

Continuing on with my (almost) daily cooking, I discovered this great tasting, easy-to-make dish based on a recipe originally posted by Linjo on

1/2 lb ground turkey
2 T cooking sherry
1 tsp cornstarch or Wondra

1/8 C black beans, mashed
1/2 T chili paste with garlic
1 tsp cayenne pepper
4 T soy sauce
3 tsp crushed garlic
1 tsp minced fresh ginger

1 package tofu (14 oz), drained and cubed
Dash sesame oil
1 C frozen green peas
1/2 C chicken broth
1 T cornstarch or Wondra
1 sprig green onions, chopped

  1. In a large mixing bowl, mix ground turkey, sherry and Wondra. Set aside.
  2. In a separate bowl, combine mashed black beans, chili paste, cayenne pepper, soy sauce, garlic, and ginger.
  3. In a Pyrex cup, combine chicken broth and Wondra.
  4. In a large skillet on medium high heat, brown the ground turkey mixture.  Meanwhile, in another large skillet on medium heat, simmer the tofu in 2 Tablespoons of soy sauce and a dash of sesame oil.  
  5. When the tofu has absorbed most of the soy sauce, pour the tofu in with the turkey, and add in the black bean mixture, peas, and chicken broth. Bring to a boil, then reduce heat and simmer for 8 minutes. 
--The Daily Fitchett

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