1 14 oz package firm tofu, drained and cut into 1 in cubes
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 pound ground turkey breast (or ground chicken)
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce (or Braggs)
2 teaspoons sugar (or 1 packet of Splenda)
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1/2 cup frozen green peas, thawed
1/4 cup chopped green onions
1. Place tofu in a single layer on several layers of paper towls, cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
2. Combine salt, white pepper, and turkey in a large bowl. Combine hoisin, vinegar, soy sauce, sugar, cornstarch, pepper, and garlic in a medium bowl, stirring with a whisk.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu, cook 6 minutes or until browned on all sides, stirring occasionally. Remove tofu from pan, keep warm. Recoat pan with cooking spary, add turkey mixture to pan. Cook 3 minutes or until turkey loses it pink color, stirring to crumble. Stir in hoisin mixture, tofu, and peas; cook 2 minutes or until thoroughly heated. Sprinkle with green onions.
4. Serve with either rice or steamed broccoli.