disclosure : This mail is sponsored by the Turkey Farmers of Canada. All images and opinions expressed are entirely my own .
My darling way to get something hearty and comforting on the table is my take on this classic chinese Sichuan dish, Mapo Tofu .
Turkey Mapo Tofu is promptly to make in under 30 minutes, which is a win for weeknight dinners.
Reading: Turkey Mapo Tofu | Sift & Simmer
What is Mapo Tofu?
Mapo bean curd is a fresh chinese dish from the Sichuan state in China .
“ Ma petty officer bean curd ” literally translates to “ pockmarked grandma beancurd. ”
It contains cube bean curd stewed in a red, blue and piquant sauce made from ferment beans and prime kernel .
nowadays I ‘ve used reason turkey .
traditionally, Mapo bean curd is very hot due to the use of Sichuan peppercorns, which give it a numb, aromatic estrus .
Ingredients in this dish
- ground turkey: is a lean protein that soaks up the flavour from the sauce beautifully; you can use fresh or frozen ground turkey
- tofu: which is also known as bean curd, is the main ingredient in this dish. Tofu comes in various forms ranging from “silken/soft” to “firm.” For this dish, I recommend using a medium-firm tofu for best results.
- dou ban jiang: is a red fermented broad bean chili paste. This is the ingredient that gives Mapo tofu its base spiciness. It’s a thick, red paste that is spicy, and salty, made of broad beans, soybeans, and spices. You can find dou ban jiang in specialty Asian grocery stores, usually by the chili oil section.
- douchi: are fermented black beans, also known as salted black beans, which are black soybeans fermented with salt. They are commonly used to flavour meat. Douchi is found in packaged form as dry, salted black beans, or as a black bean paste in a jar in your local Asian grocery store. If you can’t find douchi, you can omit it.
- onions: diced, adds some overall sweetness to the dish
- cornstarch: helps thicken the sauce and makes it glossy
- water or poultry broth
- granulated sugar: balances the flavours of the salty dou ban jiang paste
- chili oil: adds additional spiciness to the dish, but you can omit if you don’t like the heat
- ground Sichuan peppercorn: gives the dish that “ma la” tingly taste; if you don’t like spicy, you can omit it.
Ingredient substitutions
If you ca n’t find dou banish jiang, you can substitute with a sambal chili sauce alternatively .
For the ferment black beans ( douchi ), you can use a black bean garlic paste ( normally comes in jars at Asian supermarkets ) .
How to prepare Turkey Mapo Tofu
Make the crimson ferment bean sauce by combining the dou bachelor of arts in nursing jiang ( red fermented broad attic paste ) with sugar and douchi ( black bean ). Set aside .
future, make the cornstarch slurry. Set aside .
Heat a bombastic pan or oeuvre complete high hotness .
Add oil and the ground turkey, and sauté for a few minutes .
next, add in the onions and garlic and continue to sauté to soften .
Add the drain cub bean curd and lightly stir the assortment together .
Pour in water system and dou ban jiang sauce and stir to coat the bean curd and joker .
Bring to a boil, and add in the cornstarch slurry, which will thicken up the sauce .
Add chili anoint and establish Sichuan pepper ( if you wish ), and garnishee with chop green onions .
Is Mapo tofu spicy?
Despite its bright crimson color, Mapo bean curd can range in gaminess. In Sichuan-style restaurants, Mapo bean curd can be spicy ascribable to the addition of Sichuan peppercorns .
If you ca n’t tolerate spice, you can certain omit the dou prohibition jiang and Sichuan peppercorns .
The Mapo bean curd will still be flavorful and savory .
Does the dish have nuts?
No, Mapo bean curd does not contain any nuts .
How do you serve Turkey Mapo Tofu?
Serve the Turkey Mapo Tofu piping hot with steam rice .
This is one of those dishes where the longer it sits, the better it tastes .
The bean curd and ground turkey will have a gamble to absorb the flavor from the sauce and make it that much tastier .
How to store leftovers
If you have leftovers, you can refrigerate Mapo Tofu in an airtight container for up to 5 days .
I do n’t recommend freezing Mapo Tofu as the sauce will not hold up after the freeze and thawing process .
Other Sichuan-style recipes
If you ‘re a sports fan of blue Sichuan food, try these recipes :
Spicy Cumin Turkey Burgers
Guo Kui ( szechwan Spicy Meat-Filled Crispy Flatbread )
Xi’an-Style Cumin Lamb Noodles
Quick to prepare in under 30 minutes, Turkey Mapo Tofu is a impertinent, meaty dish that is full moon of umami season. Make a pot of steam white rice to go with it and you ‘ve got a wholesome dinner to feed your stallion family .
Try out this warm, hearty and comforting Sichuan chinese dish that will be sure to be a staple in your dinner act .
Be sure to let me know if you make this recipe — tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Print Recipe
from
votes
Turkey Mapo Tofu
Mapo tofu is a Chinese dish featuring medium-firm tofu and lean ground turkey in a spicy flavourful red bean sauce.
Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Servings:
6
Calories:
77
kcal
writer :
For accuracy and preciseness in baking recipes, use slant ( metric ) measurements when available .
Ingredients
- 3 tablespoon red fermented broad bean spread ( dou banish jiang )
- 1 tablespoon granulated carbohydrate or to taste
- 1 tablespoon salted black bean ( douchi ) optional
- 1 tablespoon cornstarch
- 1 ½ C water or poultry broth divided
- 1 tablespoon vegetable petroleum
- 1 C ( ~150g ) lean grind joker
- 1 large white onion diced
- 2 cloves garlic minced
- 1 pkg medium firm bean curd drained and cut into cubes
- 1 teaspoon chili oil ( optional, if you like more spice, add more, if not, exclude )
- ¼ teaspoon background Sichuan pepper optional
- 2 tablespoon green onions chop
Cook Mode
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Instructions
-
In a small bowl, mix together the red broad bean paste (dou ban jiang), sugar, and salted black bean (douchi). Set aside.
-
In another small bowl, mix together 1 tablespoon cornstarch and ½ C water or chicken broth. Mix until the cornstarch is dissolved. Set aside.
-
Heat up a large wok or pan over high heat. Add in 1 tablespoon vegetable oil.
-
Add in the ground turkey and break it up into small pieces using a spatula. Fry for about 2 minutes.
-
Add in the diced onion and fry with the ground turkey until fragrant, about another 3-4 minutes.
-
Next, add in the drained tofu to the turkey mixture and stir gently to mix everything together.
-
Add in the remaining 1 cup of water/poultry broth, dou ban jiang sauce mixture and stir to coat the ground turkey and tofu.
-
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.
- Add in chili oil and grind Sichuan pepper if you wish. When the mapo bean curd comes to a simmer, remove from heat and garnish with chop green onions .
- Serve hot over steam rice .
Nutrition
Calories:
77
kcal
|
Carbohydrates:
5
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
14
mg
|
Potassium:
110
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
27
IU
|
Vitamin C:
2
mg
|
Calcium:
8
mg
|
Iron:
1
mg
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best sagacity to ensure food is safely prepare and/or a dear fit for your diet.
Read more: Chinese Tofu Salad
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