Turkey Tofu Lettuce Wraps Food

HEALTHY TURKEY LETTUCE WRAPS

Steps:

• Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
• Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
• Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
• Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!

LETTUCE WRAPS

Steps:

• In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
• Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
• Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
• Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

TURKEY LETTUCE WRAPS ( PF CHANG )

Steps:

• Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

TURKEY-TOFU LETTUCE WRAPS

Steps:

• In a bowl, mix together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar, and sherry. Set aside.
• Use cheese cloth or paper towels to remove as much moisture from the tofu as possible. For me, this ends up making the tofu more of a "ground-like" ingredient than diced, but this is perfect for this recipe.
• Heat some oil in a large skillet or wok over medium heat. Add ginger and scallion whites, cook for about 2-3 minutes until fragrant and translucent. Add ground turkey and tofu. Stir until cooked through, about 4 minutes. Add bell pepper, snow peas, and water chestnuts. Stir. Add sauce.
• Reduce heat to simmer, and cook 3-4 additional minutes.
• Remove from heat. Add Peanuts and scallion greens.
• Serve in lettuce pieces. Feel free to garnish with some toasted sesame seeds or cilantro.
• I actually made a side sauce to garnish for my husband and I that was slightly spicy. It was a combination of the soy, hoisin, honey, chili-garlic paste, lime juice, olive oil, dark ground mustard, and ginger. Feel free to make your own sauce that fits your mood.

TURKEY LETTUCE WRAPS

Steps:

• For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
• For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
• Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

TOFU LETTUCE WRAPS

Steps:

• Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes.
• Add the chili powder and some salt and pepper, then stir. Throw in the green onions and corn and cook for a few minutes (the corn can remain crunchy). Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar.
• Pile the mixture into individual romaine lettuce leaves, then add slices of avocado. Fold up and chow down!

PF CHANG'S TOFU LETTUCE WRAPS

Steps:

• Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
• Cut tofu into tiny cubes (about 1/4" thick) and arrange in a lidded dish to be marinaded. Combine brown sugar, soy sauce and rice vinegar in a small bowl. Pour over tofu. Let sit in the refrigerator for at least an hour; I usually leave it overnight.
• Heat olive oil in a skillet over medium-high heat. Add tofu, water chestnuts, mushrooms, onion, and garlic and cook until vegetables are tender.
• Dissolve 1 Tsp brown sugar in 1 Tsp soy sauce and add to pan. Saute until well mixed and heated through. Spoon mixture into lettuce leaf "bowls".
• For the sauce, combine sugar, water, soy sauce, rice vinegar, ketchup, lemon juice, sesame oil, mustard and garlic in a bowl; pour over lettuce wraps and serve.