Mapo Tofu

I want to start off by saying this is my take on mapo tofu and won’t be a traditional recipe, but it definitely is a delicious one ! In this episode of ‘Leftovers to Gourmet”, I am transforming my leftover ground turkey into a cozy tofu and ground turkey Korean style stew . This would be so delightful on a cold night or even as just a quick mid-day lunch ! Its savory, semi spicy and sweet, and really easy to make ! I hope you enjoy this as much as my family and I did— and if you try it, please share your foodie photos with me ! I love seeing them (:

What you’ll need:

Servings: 4

• 16oz block of silken tofu

• 1lb ground turkey

• 2 cups water

• 2 tsps chicken bouillon powder

• 2 tsps soy sauce

• 2 tsps honey

• 1 tsp white pepper

• salt

• 4 tsps gochujang paste

• 1/8 tsp five spice

• 4-6 garlic cloves

• 1 tsp ponzu

• baby spinach (optional)

• 2-4 tsps cornstarch

• 4oz water (for cornstarch slurry)

• 1 tsp sesame oil

• gochugaru or chili flakes

• rice cakes (optional)

• sesame seeds

• 2-4 green onion stalks

• cooked rice

Instructions:

1. Start off by prepping veggies/aromatics— rinse and dry if needed .

   -Thinly slice green onions

   -Rough chop garlic cloves

   *Set these to the side, will use them later in the recipe.

2. Prep sauce— Fill a large cup with 2 cups of water and season with chicken bouillon powder, soy sauce, honey, five spice powder, white pepper, pinch of salt, and gochujang paste . Don’t worry too much about mixing this, as the paste will melt in the pan later . Set to the side .

3. Heat up a medium sized skillet pot on medium-high heat and add some cooking oil . Once pan is heated though, add in chopped garlic and stir fry for a minute until fragrant .

4. Now add in raw ground turkey (OR leftover cooked ground turkey), and stir fry for about 7 minutes or until raw ground turkey cooked through . Season with salt, pepper, and ponzu if desired .

5. Lower heat to medium-low and add in baby spinach here if using, followed by our sauce from earlier . Mix well to combine and let the pot come to a simmer .

6. While pot is coming to a simmer, prep cornstarch slurry in a small cup by mixing 2-4 tsps of cornstarch into about 4oz of water . Mix well to ensure no powder pockets in your stew .

7. Once stew is simmering, lower heat to low and pour in cornstarch slurry while slowly mixing the stew . Stew will start to thicken once cornstarch slurry is completely dissolved .

8. Season stew with sesame oil, gochugaru, and then taste and adjust based off your flavor profile .

9. Now add in block of silken tofu— (you can cut up if you’d like, but silken tofu is SOO soft, it breaks up easily). Add in rice cakes at this time if using as well. Continue to let pot simmer on low for about 10 minutes or until silken tofu is warmed through .

10. Turn off heat and garnish with chopped green onions sesame seeds, and more gochugaru . Enjoy right away over some cooked rice !!