Serious Eats: Recipes

Cook the Book: Turkey with Spicy Black Beans in Tofu Dumplings 

[Photograph: Caroline Russock]

Turkey with Spicy Black Beans in Tofu Dumplings is Anita Lo's adaptation of two favorite Chinese dishes, mapo tofu and steamed dumplings. By stuffing little rounds (or squares) of tofu with ground turkey mixed with scallions, fermented black beans, and doban djan, a Sichuan chile sauce, and steaming them, she's created little self-contained packages filled with all of the salty, spicy flavors that make mapo tofu so irresistible.

Adapted from Cooking Without Borders, this recipe has the added benefit of being no only quick to assemble (read even quicker than delivery from your local Sichuan joint) but also inexpensive and relatively light on the meat. Served with a pile of ginger and garlic sautéed greens, this is the kind of make at home Chinese dinner that might have you reconsidering your weekly takeout habit.

As always with our Cook the Book feature, we have five (5) copies of Cooking Without Borders to give away this week.

Adapted from Cooking Without Borders by Anita Lo. Copyright © 2011. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved

Printed from

© Serious Eats