Cook The Book: Turkey With Spicy Black Beans In Tofu Dumplings 

• 3 (14-ounce) packages firm tofu, cut into 11/2-inch cubes
• 8 ounces ground turkey
• 1/2 bunch scallions, green parts only, thinly sliced on a bias
• 1/2 teaspoon finely chopped garlic
• 2 teaspoons Chinese fermented black beans, roughly chopped
• 2 teaspoons Szechuan chunky chile sauce (doban djan)
• 11/2 tablespoons soy sauce
• 1/2 beaten large egg
• 1/2 tablespoon cornstarch
• 1/2 teaspoon salt
• Black pepper to taste
• 1 tablespoon Szechuan chunky chile sauce (doban djan)
• 2 tablespoons rice vinegar
• 2 tablespoons plus 2 teaspoons soy sauce
• 1 tablespoon thinly sliced (on a bias) scallion whites

1. With a melon baller, hollow out the tofu cubes, reserving 1 cup of the balls and putting them in a large bowl. To the balls, add the turkey, scallions, garlic, black beans, chile sauce, soy sauce, egg, cornstarch, salt, and pepper and mix thoroughly (the tofu will break up). Liberally stuff into the tofu cubes so that the mixture is rounded above the tofu. Steam for about 5 minutes, until cooked through.
2. Combine all the ingredients and serve in 4 small dipping bowls alongside the tofu dumplings, which can be plated 3 per person.

firm tofu, ground turkey, scallions, garlic, black beans, szechuan chunky chile sauce, soy sauce, egg, cornstarch, salt, black pepper, szechuan chunky chile sauce, rice vinegar, soy sauce, scallion whites

Taken from www.seriouseats.com/recipes/2011/10/turkey-with-spicy-black-beans-in-tofu-dumplings.html (may not work)