Sunday, 10 June 2012

Sichuan Turkey Mapo Tofu

Britmums has teamed up with Lean on Turkey and are hosting this fantastic recipe competition. This is my entry for BritMums and Lean on Turkey competition.

Sichuan Turkey Mapo Tofu

200g block white Tofu

200g minced turkey

½ teaspoon cornflour

2 tablespoon soy bean paste (tinned)

1 tablespoon tomato puree

1 tablespoon tomato ketchup

1 clove chopped garlic

1 teaspoon chopped ginger

1 teaspoon soy sauce

½ cup chicken stock

1 spring onion (chopped)

2 tablespoon sunflower oil


1 spring onions (chopped)

1 red chilli (sliced)

1. Cut tofu into large cubes.

2. Heat sunflower oil in a large frying pan or a wok. Sweat garlic, onion and ginger in the oil for 1 minute. Stir in bean paste, tomato ketchup and tomato puree and fry for a further minute.

3. Add in minced turkey and stir for 5minutes until it changed colour.

4. Gently add in the tofu cubes. (making sure that the tofu doesn’t break up too much)

5. Add in the chicken stock, cover and simmer for 10 minutes. Blend the cornflour with 1 tablespoon of cold water. Add to the turkey tofu to thicken the sauce.

6. Garnish with spring onion and red chilli.

This dish is delicious and very nutritious. Special care must be taken not to over cook the tofu. Also tofu is very fragile and it can break up easily. Handle it gently.

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