These turkey and tofu lettuce cups are a healthy “go to” staple in our house. We usually have them on a Sunday night after an overly indulgent weekend of eating out a little too much and having a few too many sweets. This dish is a fresher, healthier asian turkey stir-fry (similar to what you would get at Chin Chin) with a little brown rice spooned into a leaf of crispy romaine. I love the presentation as well as the easy eating style.
Occasionally we make this dish with turkey or tofu only, but thought the combination of the two actually worked really well together. The dish looks complicated with its ingredients, but it really isn’t that hard and once you have all of them, you can make the dish over and over again (which we do). For some of the sauces, like the black bean garlic sauce, you can get them at a small Asian market or Amazon (what CAN’T you get on Amazon?).
I took these pictures before the brown rice was cooked, but we usually layer it on the lettuce leaf and top it with the turkey/tofu mixture. We usually have leftover turkey/tofu and I like to put it in omelets or have it for lunch the next day over some brown rice.
Turkey and Tofu Lettuce Cups
These lettuce cups can be easily individualized. If you want to add a little more of one sauce and less of another, go ahead, you can’t go wrong with this recipe. Also adding any additional veggies would work as would mixing your rice directly into your turkey/tofu/veggie mix. Have fun with it!
- 1 tablespoon + 1 teaspoon canola oil
- 1 pound lean ground turkey
- 1 large clove of garlic, minced
- 1 tablespoon minced fresh ginger
- 1/2 cup minced mild sweet onion
- 1/2 cup fine chopped carrots (we had shredded carrots that we chopped)
- 1 cup fine chopped brown cremini mushrooms
- 1 teaspoon black bean garlic sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon sriracha
- 1 cup spinach
- 18 ounces firm tofu, drained and cut into small 1 inch squares
- 1/4 cup chopped green onion (add more to your taste)
- 1/2 cup chopped cilantro
- 4 cups brown rice (optional)
- 2 heads of romaine lettuce
- Heat up a large frying pan on high heat. Add 1 tablespoon canola oil and let sit for a minute until the oil glistens. Add your ground turkey to partially brown it. As the turkey cooks down, it will release liquid. After 3 minutes (or until turkey is partially browned), remove turkey from heat, pour into a colander and let it sit to drain off extra fat.
- Place your large frying pan back on flame, turn the heat to medium. Add 1 teaspoon canola oil. Let sit for a minute until oil glistens. Add garlic, ginger and chopped onions to pan and let cook down for 30-45 seconds. Add in your carrots. Cook for 60 seconds. Add in your mushrooms and cook for 3-5 minutes or until carrots and mushrooms begin to soften. Add the black bean garlic sauce, hoisin sauce, oyster sauce, soy sauce and sriracha. Stir sauces into veggies and turn heat to high.
- Add drained turkey, spinach, tofu, green onions and cilantro to mix. Stir to combine. You can break up the tofu into smaller pieces once on the stove. Cook for 3-5 minutes or until turkey cooks through. Once turkey has cooked through, turn heat off, place a lid on top of your pan and let sit for at least 10 minutes (preferably 20-30).
- Serve with brown rice and hearts of romaine and create a “do it yourself” station where each person can add however much of each element they would like.