Mix chicken stock, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, white pepper powder, and cornstarch in a small bowl. Whisk until the cornstarch is completely dissolved.

Heat 1 tablespoon oil in a saucepan over medium heat until warm. Add garlic and ginger. Stir and cook until you smell a strong fragrance and the herbs are tender but not browned.

Stir the sauce again to completely dissolve the cornstarch. Pour into the pan. Cook and stir until the sauce is just thick enough to coat the back of a spoon. Transfer everything into a bowl immediately.

Add carrot into a food processor. Mix until the carrot is minced to the size of rice.

Add ground turkey, tofu,1/3 cup of the cooked sauce, and sesame oil. Mix until it comes to a paste.

Use a medium-size cookie scoop (about 1 and 1/2 tablespoons) to shape the meatballs and place them on a large plate.

Heat 1 tablespoon vegetable oil in a large pan over medium-high heat until hot.

Cook meatballs in two batches. Carefully add meatballs. Cook until the bottom is browned, almost immediately after you have added all the meatballs. Flip the meatballs, cover and turn to medium-low heat. Cook for 2 to 3 minutes, until the bottom turns golden brown. Uncover, flip one more time. Cover and cook for another 2 to 3 minutes, or until the meatballs are cooked through. Test a meatball by slicing it into half to check doneness. Cook the remaining batch using the same method.

Remove the pan from the stove. Add the remaining sauce and stir to coat the meatballs.

Top the meatballs over steamed rice or boiled noodles and serve as a main dish.