I’ve made this recipe a few times now, and we really love it. I usually prefer white meat, but I think this one actually works best with regular ground turkey. It keeps it nice and moist. This is great served over rice, and it makes enough to enjoy leftovers a few times.
Ground Turkey and Tofu
Cooking Light April 2006
You can use chicken breast or lean pork instead of turkey. Cut chicken or pork into cubes, then grind it in a food processor.
1 (14-ounce) package water-packed firm reduced-fat tofu, drained and cut into 1-inch cubes
⅛ teaspoon salt
⅛ teaspoon freshly ground white pepper
1 lb. ground turkey breast
¼ cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
1 teaspoon cornstarch
¼ teaspoon crushed red pepper
3 garlic cloves, minced
½ cup frozen green peas, thawed
¼ cup chopped green onions
Place tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
Combine salt, white pepper, and turkey in a large bowl. Combine hoisin, vinegar, soy sauce, sugar, cornstarch, pepper, and garlic in a medium bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu; cook 6 minutes or until browned on all sides, stirring occasionally. Remove tofu from pan; keep warm. Recoat pan with cooking spray; add turkey mixture to pan. Cook 3 minutes or until turkey loses its pink color, stirring to crumble. Stir in hoisin mixture, tofu, and peas; cook 2 minutes or until thoroughly heated. Sprinkle with green onions.
Yield: 4 servings (serving size: 1 1/4 cups)
CALORIES 275 (27% from fat); FAT 8.4g (sat 2.1g,mono 1.1g,poly 3.1g); IRON 2.4mg; CHOLESTEROL 56mg; CALCIUM 70mg; CARBOHYDRATE 17.4g; SODIUM 881mg; PROTEIN 31.5g; FIBER 1.7g
MacGourmet Rating: 5 Stars