This is a kid-friendly version of Ma Po Dofu, the classic Szechuan dish.

Kathy Gunst

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a wok or a large skillet, heat 1 teaspoon of oil over high heat. Add ginger and garlic, and sauté 10 seconds, stirring constantly. Add scallions (if desired) and turkey; brown, stirring frequently, for 5 minutes.

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  • Add peas and carrots, and cook for 1 minute. Add sesame oil and soy sauce, and cook for 10 seconds. Add broth; bring to a boil, about 2 minutes. Slip tofu on top, cover; reduce heat and simmer for 5 minutes.

  • Meanwhile, bring rice, water, a pinch of salt, and the remaining teaspoon of oil to a boil in a medium-size saucepan. Stir, reduce heat to low, and cover. Let cook 15 to 20 minutes, or until water has been absorbed.

  • Create a paste by mixing cornstarch in a small bowl with 1/2 cup hot broth from wok. Pour paste into wok and simmer 5 minutes until sauce is thick. Serve with rice; garnish with scallions and coriander (if desired).