Ma Po Tofu (Stir-Fried Bean Curd with Ground Turkey)

By | July 10, 2023
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Photo by James Ransom
  • Prep time
    20 minutes
  • Cook time
    19 minutes
  • Serves
    4
Author Notes

This is my favorite dish in any Chinese restaurant, where it is normally made with ground pork. Making it with ground turkey is healthier and it tastes very similar. The best part of making Chinese dishes at home, is you can cut way back on the added fat. My daughter swears that mine is better than any restaurants. This has been a slow adaptation over the years from a recipe originally published in Food & Wine —RobinDiane

  • Test Kitchen-Approved
Ingredients

  • 1/2 pound

    ground turkey or vegan ground round


  • 1

    egg, beaten, eliminate for vegan


  • 1 tablespoon

    plus 2 tsp. cornstarch


  • 1/2 teaspoon

    five-spice powder


  • 1/2 cup

    minced scallions


  • 1 tablespoon

    sugar


  • 3/4 teaspoon

    sesame oil


  • 1/4 teaspoon

    salt


  • 1 1/2 tablespoons

    vegetable oil


  • 1/2 cup

    finely chopped sweet red pepper


  • 1/2 teaspoon

    minced jalapeno or any hot pepper that you like


  • 1 tablespoon

    minced garlic


  • 1

    minced fresh ginger


  • 1 cup

    chicken stock or low sodium chicken broth


  • 2 tablespoons

    soy sauce


  • 2 tablespoons

    oyster sauce


  • 1 pound

    fresh firm tofu cut into 3/4 inch cubes

Directions
  1. In a medium bowl combine the turkey, egg, (or supstitute with vegan ground round) 1 tbsp. of the cornstarch, the five-spice powder, 1 tbsp.of the scallions, 1/2 tsp. of the sugar, 1/4 tsp. of the sesame oil and the salt. In a wok, heat 1 tbsp. of the vegetable oil over high heat until shimmering, then add the turkey mixture and break it up as it browns. Stir fry until cooked through, about 2 minutes. Transfer to a bowl.
  2. Lower the heat to moderate and heat the remaining 1 1/2 tsp. of vegetable oil until hot. Stir in 6 more tbsp. of the scallions, the red pepper, jalapeno, garlic and ginger. Stir fry until fragrant about 30 seconds. Add the turkey and the remaining 2 1/2 teaspoons sugar; mix well. Increase the heat to high, stir in the chicken stock, soy sauce and oyster sauce and bring to a boil.
  3. Meanwhile, dissolve the remaining 2 tsp. cornstarch in 2 tsp. of water, add the the mixture and bring back to a boil. Gently stir in the tofu, and cook until heated through. Spoon onto a serving platter and sprinkle the remaining scallions on top. Drizzle the remaining 1/2 tsp. sesame oil over the mixture. Serve with steamed rice

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