After having a baby and restarting a full time job while running private practice on the side, I have really streamlined my meals during the week. This is something that is near and dear to my Chinese culture, but adapted to make it as simple as possible.

Ingredients

1 Tbsp neutral oil

1 Tbsp ginger (minced) (optional)

454 g soft/silken tofu (1 package)

1 onion (diced)

½ lb ground turkey (or your choice of meat (pork is what’s used traditionally; use mushrooms or veggies for vegan/vegetarian)

1 zucchini (cut into half moon shapes)

1 green onions/scallions (optional)

Sauce – have this ready prior to cooking

2 cloves garlic (minced)

3 Tbsp soy sauce

1 Tbsp corn starch

1/2 cup water

Sesame oil and/or white pepper to taste (skip sesame oil if aiming for lower calorie)

Instructions

1. Prepare vegetables: onions, zucchini, mushrooms and green onion if using.

2. Mix sauce in small bowl: mined garlic, soy sauce, corn starch, water.

3. Add neutral oil to pan and cook onions until translucent.

4. Add ground turkey / meat or mushrooms until 70% done. Use spatula / cooking utensil to break up ground turkey / meat if using.

5. Add zucchini if using, cook until 50% done.

6. Add tofu for 1-2 mins on medium heat. Use spatula/cooking utensil to break up.

7. Add sauce and cook for another 5 mins on medium to low heat. Stir occasionally to avoid sticking on pan.

8. Serve with sesame oil / white pepper / green onion on bed of rice and veggies (steamed or stir-fried bok choy, broccoli, snow peas are good options) on the side
* If aiming for lower glycemic index option, try mixing in purple or wild rice with white rice (50/50 ratio).