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Related recipes: Asian, Chile Peppers, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Low-Carb, Main Courses, Poultry, Soya
Ingredients
Marinade:
1 Tbsp (15mL) oyster-flavored sauce
1 tsp (3g) cornstarch
1/2 pound (230g) ground turkey
1 package (16 ounces or 455g) soft or regular tofu, drained
Sauce:
1/3 cup (80mL) chicken broth
2 Tbsp (30mL) soya sauce
1 1/2 tsp (25mL) chile garlic sauce
1 tsp (5mL) black bean garlic sauce
1 tsp (3g) cornstarch
1/2 tsp (2g) ground toasted Szechuan peppercorns
2 Tbsp (30mL) rape seed oil
2 Tbsp (20g) minced garlic
1 fresh red chile pepper, minced
Chopped green onions, for garnish
Directions
Combine marinade ingredients in a bowl. Add meat and mix well. Let stand for 10 minutes. Cut tofu into 1/2-inch (1.25cm) cubes. Combine sauce ingredients in a bowl; set aside.
Place wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and red chile pepper and cook, stirring, until fragrant, about 10 seconds. Add meat mixture and stir-fry for 2 minutes.
Add tofu and sauce. Cook, stirring gently, until tofu is heated through and sauce boils and thickens.
Place in serving bowls and garnish with green onions.
