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
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 pound ground turkey breast
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1/2 cup frozen green peas, thawed
1/4 cup chopped green onions
How to Make It
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.