Turkey Stuffed Tofu

This is a twist on traditional pork stuffed tofu. Tofu is cut in half, stuffed with raw pork and scallions, deep fried and served with a sauce. This variation replaces the pork with turkey, which is leaner and has less fat, but just as delicious!








Ingredients
Extra Firm Tofu, 2 10 oz blocks

Filling
Ground Turkey, about 1/2 lbs (you can also use ground pork)
1 scallion, minced (use whole scallion, white and green parts)
1 teaspoon salt
2 teaspoon dry sherry
1/8 teaspoon ground white pepper
1 teaspoon cornstarch

Sauce
1/3 cup rich dark chicken stock
1 teaspoon soy sauce
2 teaspoon oyster sauce
1/2 teaspoon sugar
1.5 teaspoon cornstarch dissolved in 1 tablespoon of water
1/2 teaspoon black bean sauce (optional)

Directions
For the filling, mix all the ingredients and marinade for 20-30 minutes or up to 2 hours.

Combine the sauce ingredients in a small saucepan and stir regularly on medium heat, or until all the ingredients dissolve into the sauce. Set aside.











Wash and pat dry the tofu squares.

Cut the tofu squares into triangles. To do this, take one tofu block and cut it in half lengthwise.

Take one of those halves and cut it into four triangles, by cutting a big X through the tofu block. Repeat with the other half of the tofu. If you are using 2 packs of tofu, you should end up with 16 tofu triangles.









Take one of the triangles of tofu. With a sharp pairing knife, cut out a thin pocket on the long side of the tofu. Take the carved out tofu and use for another recipe. Repeat for the remaining tofu triangles. Reserve the scrapped out tofu for Mabo Tofu.

After the tofu ingredients have marinated, take on the tofu triangles, and stuff the tofu pocket with the turkey mixture. Be sure not to overstuff the tofu, it will break the tofu and ruin your stuffed tofu! It takes about 2 teaspoons of meat mixture. Repeat for the remaining tofu triangles.

You can fry these immediately, or keep them in the refrigerator for a few hours.

When you are ready to eat, heat 1 tablespoon of vegetable oil in a wok or cast iron skillet. When it gets hot, almost smoking, add the triangles, meat side down. Cook for 5-6 minutes total, turning the tofu to brown on each side. When all the sides are nicely browned remove from the wok and place on paper towels. Let any remaining oil drain off.

Serve with the dipping sauce!

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