Turkey Mapo Tofu with Wholegrain Rice

Serves 4

Time 25 minutes

Ingredients

300g firm tofu

300g ground turkey mince

2 tbsp extra virgin olive oil 

2 garlic cloves, minced

1-inch piece fresh ginger, minced

2 spring onions, thinly sliced (white and green parts separated)

1 tbsp Sichuan peppercorns (optional for the numbing spice effect)

1 tbsp red chilli bean paste (doubanjiang) or 1 tbsp sambal oelek for a less spicy option

1 tbsp light soy sauce

1 tbsp hoisin sauce or oyster sauce

1 tsp sesame oil

½ cup chicken broth (or water)

1 tsp cornstarch mixed with 1 tbsp water (to thicken)

1 tsp chilli flakes or chilli oil (optional for extra heat)

Garnish

Extra spring onion greens

Fresh coriander (optional)

1 pack of wholegrain basmati rice, to serve

Method

Gently press the tofu with a clean kitchen towel or paper towel to remove excess water. Cut it into bite-sized cubes and set aside.

Heat a dry pan over medium heat and toast the Sichuan peppercorns for 1-2 minutes until fragrant. Crush them lightly in a mortar and pestle. This gives the dish its signature "mala" (numbing) effect, but you can skip this if you prefer a milder flavour.

In a large pan or wok, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the turkey mince, breaking it up with a spoon. Stir-fry for 4-5 minutes until browned and cooked through. Remove the turkey from the pan and set aside.

In the same pan, add another tablespoon of oil. Add the minced garlic, ginger, Sichuan peppercorns and the white parts of the spring onions. Stir-fry for 1-2 minutes until fragrant.

Add the chilli bean paste (or sambal oelek), soy sauce, hoisin (or oyster sauce), and sesame oil to the pan. Stir well to combine and cook for about 1 minute to let the flavours develop.

Add the browned turkey mince back into the pan, followed by the cubed tofu. Gently toss everything together, being careful not to break up the tofu too much.

Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 3-4 minutes, allowing the tofu to absorb the sauce.

Stir the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) into the pan to thicken the sauce. Let it simmer for 1-2 minutes until the sauce has thickened to your liking.

If you like it spicier, sprinkle in some chilli flakes or drizzle in chilli oil. Taste and adjust seasoning by adding more soy sauce for saltiness or hoisin/oyster sauce for sweetness.

Remove from heat and garnish with the green parts of the spring onions and some fresh coriander if desired.

Serve your healthy mapo tofu over basmati rice or brown rice.