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Braised Turkey and Tofu with Snow Peas

Braised Turkey and Tofu with Snow Peas




4 servings


1 hour 50 minutes


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  • 2 tablespoons Fleischmann's® Corn Starch
  • 3 tablespoons cold water
  • 6 dried shiitake mushrooms
  • 1 cup chicken broth
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white ground pepper
  • 1 tablespoon Mazola® Corn Oil
  • 4 ounces smoked turkey, cut into 1/2-inch cubes
  • 4 ounces snow peas, trimmed
  • 1 red pepper, cut into 1/2-inch pieces
  • 1 package (14 ounces) firm tofu, drained and cut into 1/2-inch cubes
  • 1/4 cup chopped basil leaves



  1. Soak mushrooms in warm water for 15 minutes or until softened. Discard stems and dice caps.
  2. Combine corn starch and cold water. Stir until corn starch is dissolved; set aside.
  3. In small bowl combine broth, soy sauce, sesame oil and white pepper; set aside.
  4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add turkey; stir-fry for 30 seconds. Add snow peas and pepper; stir-fry for 1 minute or until vegetables are tender-crisp. Add tofu, basil, mushrooms and soy sauce mixture; bring to a boil.
  5. Stir corn starch mixture until smooth. Add to wok; cook, stirring, until sauce boils and thickens.
  6. Nutritional Claims: Low in saturated fat, Free of trans fat, Low in cholesterol, Source of fibre, Excellent source of protein, Good source of potassium, Source of iron


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