1 lb extra lean ground white turkey breast
1 package (12 ounces) firm tofu
1-tablespoon grated ginger
2 cloves crushed garlic
3 scallions chopped
2 tablespoons olive oil
1-2 teaspoons spicy sesame oil
6 tablespoons reduced sodium soy sauce
2 tablespoons honey
2-3 teaspoons corn starch
Red hot pepper flakes and salt to taste
2 tablespoons rice vinegar (optional)
First gather your ingredients together (well this isn't all of them but I wanted you to see the spicy sesame sauce I use http://global.rakuten.com/en/store/okodepa/item/1-08-0-000211/- this particular one I get at the Japanese specialty store but I know you can find a relative of it at the local market):
Sauté scallion, garlic and ginger in olive oil:
.......For about 2-3 minutes:
Then, add the ground turkey:
Add salt and red hot pepper flakes and sauté together until no pink is visible (so let the below image cook for just a tad bit longer- takes about 5 minutes of cooking for the pink to disappear):
Add the tofu and sauté another 3-4 minutes:
And finally, add hot sesame oil, soy sauce, honey (and rice vinegar which is optional- it will work to dilute the saltiness of the soy and sweetness of the honey but it isn't necessary) stirring to dissolve all ingredients. Then immediately, add the corn starch (make sure you sprinkle it in a well distributed manner over all the contents of the pan) and mix thoroughly for a few minutes. The sauce will thicken. Adjust soy sauce, honey and pepper to your palate's desire. Adding more fluid ingredients (soy sauce, rice vinegar) and more corn starch will result in a thicker, stronger sauce.
This is really good. I made this dish up after returning from a late night on call during residency and it has ended up becoming one of the staples in my home.
PS- This is another great dish to play around with. I often add sprouts, green beans or any other veggie that happens to be hanging out in the fridge. I usually add the veggie after the meat has cooked and before adding the tofu.