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Turkey and Tofu Yakitori, Chef Matt Meadows, Isle Casino, Bettendorf, IA





Yakitori Skewers

In a bowl combine:

2 Tablespoons miso

2 Tablespoons brown sugar

2 cloves garlic, crushed

1 Tablespoon ginger root, minced very fine

½ cup orange juice

1 Tablespoon soy sauce

1 teaspoon Gochutgaru chili flakes, optional


1 turkey tenderloin, cut into ½ inch cubes. Place turkey in Yakitori marinade then refrigerate for a minimum of 4 hours, no longer than 12. Divide into 4 portions and skewer onto bamboo skewers.


Lemongrass Sauce

In a blender or food processor, mix until smooth:

6 ounces silk tofu

½ stalk lemongrass, chopped fine

1 Tablespoon fresh lemongrass juice


Let sit for 4 hours and strain.


Mix in:

1 teaspoon mint leaves, minced fine

1 teaspoon basil leaves, minced fine

Salt and pepper, as needed


Grill turkey skewers until internal temperature reaches 165 F, let rest 5 minutes.


Fried Tofu

In a bowl combine:

½ cup cornstarch

1 Tablespoon Mali Spice Mix


Cut 6 ounces of extra firm tofu into ½ inch cubes. Toss in Mali Spice mixture.


Heat 2 cups soy fry oil in a 4-quart cast iron pot, traditional fryer or high sided fry skillet to 350. Fry until light brown and crunch. Set aside on a plate and paper towel to drain.


Turkey Fried Rice

Heat 2 Tablespoons soy fry oil in wok and add:

1 teaspoon ginger, minced fine

½ cup carrot, mined fine



Add 6 ounces ground turkey and cook through.


Make a well in the middle of the wok and add 2 beaten egg, stir and cook until done.


Add and toss until well incorporated and heat thoroughly:

3 cups cooked rice

¾ cup edamame, shelled

2 Tablespoons soy sauce

1 Tablespoon sesame oil

6 ounces fried tofu

½ cup green onion, sliced ¼ inch thick


To Serve

Place fried rice into a bowl.


Place Yakitori skewer over the rice.


Drizzle turkey with lemongrass sauce.


Garnish with cilantro sprigs.



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