Chinese Sloppy Joes

• 2 teaspoons vegetable or peanut oil
• 1 tablespoon chopped fresh ginger, or 1 teaspoon powdered ginger
• 1 clove garlic, chopped
• 2 scallions, thinly sliced (optional)
• 1/3 pound ground turkey
• 1 cup fresh or frozen peas, not thawed
• 1 cup thinly sliced carrots
• 1 teaspoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 (14 1/2 ounce) can low-sodium chicken broth
• 1 (16 ounce) package firm tofu, drained and cut into 1-inch cubes
• 1 cup white rice
• 2 cups water
• Salt
• 1 teaspoon cornstarch
• Garnishes, optional: 1 scallion, finely chopped, and 2 tablespoon fresh coriander, finely chopped

1. In a wok or a large skillet, heat 1 teaspoon of oil over high heat. Add ginger and garlic, and saute 10 seconds, stirring constantly. Add scallions (if desired) and turkey; brown, stirring frequently, for 5 minutes.
2. Add peas and carrots, and cook for 1 minute. Add sesame oil and soy sauce, and cook for 10 seconds. Add broth; bring to a boil, about 2 minutes. Slip tofu on top, cover; reduce heat and simmer for 5 minutes.
3. Meanwhile, bring rice, water, a pinch of salt, and the remaining teaspoon of oil to a boil in a medium-size saucepan. Stir, reduce heat to low, and cover. Let cook 15 to 20 minutes, or until water has been absorbed.
4. Create a paste by mixing cornstarch in a small bowl with 1/2 cup hot broth from wok. Pour paste into wok and simmer 5 minutes until sauce is thick. Serve with rice; garnish with scallions and coriander (if desired).

vegetable, fresh ginger, clove garlic, scallions, ground turkey, frozen peas, carrots, sesame oil, soy sauce, chicken broth, firm tofu, white rice, water, salt, cornstarch, scallion

Taken from www.myrecipes.com/recipe/chinese-sloppy-joes (may not work)