NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

3 oz Ground turkey

0 tbsp Avocado oil

0.5 tsp Chili oil

1 tbsp Tamari

1 tbsp Fermented bean paste

1 tsp Sichuan peppercorns

2 cloves Garlic

1 tsp Fresh ginger

0.5 cup Chicken bone broth

2 stalks Green onions

1 tsp Arrowroot powder

1 tbsp Water

PREPARATION

• 1

  Drain the firm tofu and cut into 1-inch cubes.

• 2

  In a dry wok or large skillet over medium heat, toast the Sichuan peppercorns until fragrant, then grind them into a fine powder using a mortar and pestle.

• 3

  Increase heat to medium-high and add the avocado oil to the wok.

• 4

  Add the ground turkey, breaking it up with a spatula and browning it until fully cooked.

• 5

  Stir in the minced garlic, grated ginger, and fermented bean paste, sautéing for 1 minute until the oil turns red and aromatic.

• 6

  Pour in the chicken bone broth, tamari, and ground peppercorns, bringing the mixture to a gentle simmer.

• 7

  Carefully slide the tofu cubes into the sauce, tossing gently to coat without breaking the tofu.

• 8

  In a small bowl, whisk the arrowroot powder and water to create a slurry, then pour it into the wok.

• 9

  Stir gently as the sauce thickens to a glossy consistency.

• 10

  Drizzle with chili oil and garnish with thinly sliced green onions before serving warm.