Name: Ground turkey and tofu stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey, patted dry; 3 oz extra firm tofu, pressed 10 minutes between towels and cubed; 1 large egg; 3.5 oz broccoli, cut into small florets; 1/3 cup frozen sweet peas; 1 1/2 tsp extra virgin olive oil; 2 3/4 tsp low sodium soy sauce; 2 cloves garlic, minced; 2 tsp ginger root, grated; 2 tbsp water; 1 tsp rice vinegar; 1/2 tsp red pepper flakes; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 5 min

Place the egg in a small pot and cover with water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Rinse with cold water, peel, and halve.
While the egg cooks, heat half the oil in a 12-inch skillet over medium-high heat. Add the tofu and leave undisturbed for 2 minutes. Continue cooking for 4 minutes more, turning a couple of times, until golden. Remove from the pan.
Add the remaining oil and the ground turkey to the skillet. Leave undisturbed for 2 minutes to brown, then break into crumbles. Cook for 3 minutes more until no pink remains. If the pan is dry, add a splash of the water. Done when opaque and cooked through, 165°F.
Push the turkey to the side. Add the garlic and ginger to the center and cook for 1 minute until fragrant.
Add the broccoli, peas, and the rest of the water to the skillet. Cover and steam for 4 minutes until the broccoli is tender-bright and the peas are heated through.
Return the tofu to the pan. Add the soy sauce, rice vinegar, and red pepper flakes. Toss for 1 minute until coated. Plate the stir-fry and top with the halved egg and black pepper.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes