Mapo Tofu is a traditional Chinese recipe usually made with ground pork. Registered dietician and Hawai’i Meals on Wheels volunteer Dash Corpe shares a delicious, healthy version of this local favorite that uses lower sodium soy sauce and ground turkey to cut the saturated fat. Serve it piping hot over a bowl of brown rice for a hearty yet simple meal.
Mapo Tofu
Ingredients (4 Servings)
1 pound Ground Turkey (At least 93% lean)
1 Yellow Onion Diced
3 Cloves Garlic Minced
1 inch Fresh Ginger Minced
2 tablespoons Black Bean Paste
1 tablespoon Lower Sodium Soy Sauce, 6 oz
1 tablespoon Rice Vinegar
1⁄2 tablespoon Chili Garlic Sauce
1⁄2 cup Water
1 tablespoon Corn Starch
13 1⁄2 ounces Tofu Cubed
1 teaspoon Sesame Oil
1⁄4 cup Green Onions (Scallions) Chopped
Nutrition Information Per Serving
Protein 40g
Total Fat 19g
Carbs 13g
Calories 371kcal
Fiber 3.9g
Sodium 779mg
Saturated Fat 3.6g
Fruits 0 servings
Vegetables 0.23 servings
Added Sugar 0g
Method
- Cook ground turkey until browned
- Add onions, garlic and ginger – saute for 5-10 minutes.
- Add black bean paste, vinegar, shoyu and chili garlic paste.
- Simmer with lid on over low heat for 10 minutes.
- Add water + cornstarch mixture. Bring to a simmer and then reduce heat to med-low.
- Add tofu, sesame oil and cover for 5 minutes.
- Serve over rice or quinoa.
Optional: Saute some chopped cabbage or baby bok choy for vegetable side dish.
Optional: Add low sodium shoyu for additional seasoning if desired.
Poached Ginger Chicken
20 MINS PREP | 30 MINS COOK | 4 Servings
Ingredients
- 1 pound Boneless Skinless Chicken Thighs
- 4 inches Fresh Ginger Sliced into pieces
- 2 Green Onions (Scallions)s
- 3 tablespoons Vegetable Oil (or Avocado Oil)
- 3 Green Onions (Scallions)s chopped (with white and green parts separated)
3 tablespoons Low Sodium Soy Sauce - 1⁄2 teaspoon Granulated Sugar
- 1⁄2 cup Water (the water you cooked the chicken in)
- 2 tablespoons Fresh Ginger minced
Nutrition Information Per Serving
Protein 24g
Total Fat 15g
Carbs 4.1g
Calories 251kcal
Fiber 0.74g
Sodium 496mg
Saturated Fat 2.12g
Fruits 0 servings
Vegetables 0.19 servings
Added Sugar 0.52g
Method
- In a medium-large pot, being about 6 cups of water to boil with the slices of ginger and 2 scallions.
- Lower the chicken into the pot and bring back up to a boil.
- Once boiling, immediately reduce heat to low and cover to simmer for 10 minutes. You don’t want the water to be boiling, just gentle bubbles.
- After 10 minutes, turn off the heat and to continue cooking in the liquid for another 15 minutes. Keep the lid on.
- Remove chicken from the pot and place in an ice bath for 3-5 minutes to allow it cool.
- Meanwhile start heating up a small frying pan over medium heat to make the sauce.
- Once chicken is cooled, shred and put on a plate or bowl.
- Add the 3 tbsp oil to your frying pan and add the white part of the sliced scallions. Cook until lightly golden and place them on top of the chicken.
- Next, add in the remaining ingredients (water from the pot you used to cook chicken, shoyu, sugar, ginger and sliced green onions).
- Bring to boil and pour over the shredded chicken.
About Dash
Dash is registered dietitian and nutritional coach, who volunteers as a menu advisor and nutrition educator at Hawai‘i Meals on Wheels. In addition to helping certify our new kitchen partners, Dash contributes to our monthly client newsletter, writing articles and sharing tips about nutrition for our kūpuna clients. We are incredibly grateful for our partnership with Dash. Her expertise and knowledge of nutrition are invaluable to the kūpuna we serve.
To learn more about Dash, visit adashofnutrition.com.
