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SERVES:
2-3

INGREDIENTS:

1 block tofu (soft not firm if you have it)
1 large minced clove garlic
1 Tbs finely minced fresh ginger
3-4 Tbs vegetable oil for wok

8-ounces ground turkey (see hints below)
2 tsp Asian style spicy garlic chili paste (or more to taste)
1/2 cup chicken stock (traditionally rice wine is used in place of the stock)
3-4 tsp soy sauce (or more to taste)

2 Tbs cornstarch mixed with 1/4 cup chicken stock

1/4-1/3 cup chopped green onion
sesame oil for garnish

PROCEDURE:

Once all the knife work is done, add a good splash of vegetable oil to the wok on high heat, and add 1 large minced clove of garlic and 1 generous Tbs of finely minced fresh ginger and cook that along for a minute.

Then add 8-ounces of ground turkey and cook that until it is cooked through. Then add 1-2 tsp of the hot chili paste and about 1/2 cup chicken stock and let that cook down for a minute.

At that point, add the cubed block of tofu and a few shakes of soy sauce and then put a lid on top to help warm the tofu.

While the tofu is heating through, whisk together 2 Tbs corn starch with 1/4 cup chicken stock.

Once the tofu is nice and hot, add the cornstarch. Stir that in and let it thicken up a bit, then add a handful of chopped green onion and drizzle on a little sesame oil and it is good to go.

HINTS:

Ground pork if the traditional meat of choice for this dish.

You can find garlic chili paste in Asian markets or in the specialty isles of larger supermarkets.

Plan ahead and serve this with steamed rice if you like.

Count on 1 block of tofu for 2 to maybe 3 servings, a softer tofu works best, and although a wok was used in the video, any large heavy bottomed pan will work.