• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
141
Protein:
12 g
Fat:
8 g
Carbohydrates:
8 g
Sodium:
142 mg

Credit
Michelle Wong c/o Sift & Simmer

Serves: 6
Prep Time: 10 mins
Cook Time: 15 mins
  1. In a small bowl, mix together the red broad bean paste (dou ban jiang), sugar, and salted black bean (douchi). Set aside.
  2. In another small bowl, mix together 1 Tbsp cornstarch and ½ cup water or poultry broth. Mix until the cornstarch is dissolved. Set aside.
  3. Heat up a large wok or pan over high heat. Add in 1 Tbsp vegetable oil.
  4. Add in the ground turkey and break it up into small pieces using a spatula. Fry for about 2 minutes.
  5. Add in the diced onion, and garlic and fry with the ground turkey until fragrant, about another 3-4 minutes.
  6. Next, add in the drained tofu to the turkey mixture and stir gently to mix everything together.
  7. Add in the remaining 1 cup of water/poultry broth, dou ban jiang sauce mixture and stir to coat the ground turkey and tofu.
  8. Bring it up to a boil and then add in the cornstarch slurry. The sauce will thicken up and coat all of the ground turkey, tofu and onion.
  9. Add in chili oil and ground Sichuan peppercorn if you wish. When the mapo tofu comes to a simmer, remove from heat and garnish with chopped green onions.
  10. Serve hot over steamed rice.

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