{"id":11868,"date":"2010-04-07T21:59:23","date_gmt":"2010-04-08T01:59:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11868"},"modified":"2010-04-07T22:08:50","modified_gmt":"2010-04-08T02:08:50","slug":"tofu-and-turky-in-green-sauce%e7%b7%91%e3%81%ae%e9%ba%bb%e5%a9%86%e8%b1%86%e8%85%90%ef%bc%88%e9%a2%a8%ef%bc%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11868&lang=en","title":{"rendered":"Tofu and Turkey in Green Sauce
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\"\"<\/a><\/p>\n

Tofu and Turkey in Green Sauce<\/strong>
\nDinner April 2, 2010<\/em><\/p>\n

There is a popular Chinese dish, called \u9ebb\u5a46\u8c46\u8150(mabo-dofu; this is how we pronounce in Japanese), made with tofu, ground meat(usually beef or pork), and red chili and bean-based sauce. It’s a spicy but very tasty dish and I often make it for dinner. This time I wanted to make something similar but with a little twist. I used green chili instead of red pepper chili sauce to add heat, and I added green tomatoes. The final product was beautiful light green colored, and I really enjoyed the fresh taste of the green tomatoes (although they were from a can). I also added milk to this dish, which I usually do not do for \u9ebb\u5a46\u8c46\u8150, but milk helped make the bitterness of the green tomatoes a bit milder.<\/p>\n

Ingredients: ginger, garlic, ground turkey, canned green tomatoes, canned green chili, Chinese soup paste, soy sauce, water, sugar, milk, sesame oil, tofu, salt, pepper, corn starch, green onion<\/p>\n

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\u7dd1\u306e\u9ebb\u5a46\u8c46\u8150\uff08\u98a8\uff09<\/strong>
\n2010\u5e744\u67082\u65e5<\/em><\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Tofu and Turkey in Green Sauce Dinner April 2, 2010 There is a popular Chinese dish, called \u9ebb\u5a46\u8c46\u8150(mabo-dofu; this is how we pronounce in Japanese), made with tofu, ground meat(usually beef or pork), and red chili and bean-based sauce. It’s a spicy but very tasty dish and I often make it for dinner. This time […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-11868","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11868"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11868\/revisions"}],"predecessor-version":[{"id":12065,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11868\/revisions\/12065"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}