For the sauce
1/2 cup chicken stock
1 Tbsp garlic chili paste (I used this)- Darin likes mild so we only use 1/2 tsp
4 Tbsp soy sauce
1 lb extra-firm (not silken) low-fat tofu, drained and cut into 1/2-inch cubes
1-2 Tbsp corn, peanut, or canola oil
1-1.25 lb ground turkey (preferably 93% lean)
4 Tbsp plus 2 tsp finely minced garlic
4 Tbsp plus 2 tsp finely minced peeled fresh ginger (6" ginger root) (or can use grated ginger in a tube)
1 Tbsp cornstarch dissolved in 2 Tbsp cold water
1-1/2 tsp Japanese sesame oil (I used this)
3-4 Tbsp thinly sliced scallion
Accompaniment: steamed rice
Stir together broth, chili-garlic paste, and soy sauce. Set aside.
Poach tofu (Don't skip this step)
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Heat a wok or large heavy skillet over high heat until hot and add the oil, swirling to coat. Add ground turkey and stir-fry, breaking up lumps and adding remaining 1/2 Tbsp corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
Stir reserved sauce, then add to pork and bring to a simmer.
Drain tofu in a large sieve and slide into sauce, stirring gently.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil and 2 Tbsp scallion.
Stir once or twice, then serve sprinkled with remaining scallion.
Source: Adapted from Gourmet