Rating: 4 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

You can use chicken breast or lean pork instead of turkey. Cut chicken or pork into cubes, then grind it in a food processor.

Recipe by Cooking Light April 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.

    Advertisement
  • 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.

Nutrition Facts

275 calories; calories from fat 27%; fat 8.4g; saturated fat 2.1g; mono fat 1.1g; poly fat 3.1g; protein 31.5g; carbohydrates 17.4g; fiber 1.7g; cholesterol 56mg; iron 2.4mg; sodium 881mg; calcium 70mg.
Advertisement