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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