Kindergarten Mapo Tofu
Servings: 4
Calories: 389kcal
Ingredients
- 1 cup uncooked brown rice
- 2 teaspoon canola oil
- 1 red bell pepper (diced)
- 4 cloves garlic (minced)
- 1½ tablespoon fresh grated ginger root
- 8 ounces 93% lean ground turkey
- 2 tablespoon black bean sauce
- ¼ teaspoon sugar
- ¾ cup low sodium chicken stock (divided use)
- 1½ teaspoon chicken stock
- 14oz firm tofu or silken tofu (diced into ½" cubes)
- 1 green onion (chopped)
Instructions
- Cook the rice according to package instructions, omitting any fat and salt
- Heat the canola oil in a skillet over medium-high heat.
- Add the diced red pepper, minced garlic and grated ginger root to the skillet and cook for about 30 seconds, until the garlic and ginger are fragrant. Take care not to burn the garlic, as the garlic will turn bitter if it burns.
- Add the ground turkey to the skillet, and cook until no longer pink.
- Stir the 2 tablespoons of black bean sauce, ¼ teaspoon sugar and ½ cup chicken stock into the ground turkey mixture.
- Whisk 1½ teaspoons (½ tablespoon) of cornstarch together with the remaining ¼ cup of chicken stock until the cornstarch dissolves. Add this mixture to the skillet.
- Stir in the tofu and the chopped green onions.
- Bring the mixture to a boil over medium-high heat. Stir the mixture around until the sauce begins to thicken a little, then turn the heat down to medium-low and let the mixture simmer for about 5 minutes. You might need to stir it a couple times, just to avoid letting the sauce stick to the bottom of the pan.
- Scoop the rice into serving dishes, and spoon the turkey/tofu mixture over the rice.