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2 tbs chili garlic sauce
1 1/2 tbs black bean garlic sauce
1 tbs Chinese rice wine or dry sherry
2 tsp soy sauce
1 1/4 c plus 2 tbs water, divided
2 tbs canola oil
1 lb ground turkey
8 oz Cremini mushrooms, sliced
4 scallions, thinly sliced
1 tsp minced fresh ginger
1 14-16 oz pkg tofu cut into 1/2" cubes
2 tbs cornstarch
Whisk chili garlic sauce, black beans sauce white rice wine or Sherry, soy sauce and 1 1/4 cups water in a small bowl. Heat oil in a large skillet over medium-high heat. Add turkey and mushrooms and cook stirring and breaking up the turkey until it is no longer pink 3 to 5 minutes. Add scallions and ginger and cook, stirring, for one minute more. Add the reserved sauce and bring to a boil. Stir in tofu and cook until hot, about two minutes. Combine cornstarch with the Remaining 2 tablespoons water and add to the pan. Simmer until the sauce is thickened, about two minutes add hot sesame oil to taste.
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