Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Asian Turkey/Tofu Lettuce Wraps

Gluten Free, Meats, Poultry, VegetarianRespond to this post »

Last night I made a dish that we haven’t had in ages.

Everyone at the table kept remarking “Wow this is so good”.

Why had I not made it in such a long time?

It was one of those make in a hurry, please everyone kinda meals.

Sigh, the days when Bunny ate turkey and dinner was simpler……..

And don’t we tend to default to those dinners maybe a tad too many times?

Perhaps to the point that no one is excited about eating them anymore, and it gets pushed off to the sidelines.

And gets forgotten.

That’s what happened.

So although it was a big hit, I am not making it again for a few weeks.

Unless they beg me of course.

Asian Turkey/Tofu Lettuce Wraps

Category: Gluten Free, Meats, Poultry, Vegetarian

Asian Turkey/Tofu Lettuce Wraps


  • 1 pound ground turkey
  • 2 Tbs canola oil
  • 4 garlic cloves, chopped fine
  • 1 inch piece of ginger, chopped very fine
  • 4 Tbs hoisen (I used gluten free variety)
  • 1/2 tsp sambal oelek chili paste (optional)
  • 3 scallions, sliced thin
  • 1/4 cup cilantro, chopped
  • 1 head boston or iceberg lettuce, separated in "bowls"
  • 1 cup shelled edamame, cooked according to package directions
  • 1 cup cooked medium grain white rice, can be called sushi rice
  • For Tofu:
  • 1 package extra firm tofu, chopped into small pieces (or crumbled if using softer tofu)
  • 3 Tbs canola oil
  • 4 garlic cloves, chopped
  • 1 inch chunk of ginger, chopped
  • 4 Tbs hoisen
  • 3 scallions, chopped thin
  • 1/4 cup chopped cilantro


Start with getting the rice cooking, I always use my rice cooker, works like a charm.

Bring water to boil for the edamame, cook according to package directions. Set aside.

In a large skillet at medium high heat add oil, then turkey cooking until no traces of pink remain.

Stir and separate into smaller pieces with the back of wooden spoon. About 5 mins.

Add garlic and ginger, cook 1 minute.

Add hoisen, cook stirring until incorporated and heated throughout. Add chili paste if using (I did!, love that stuff).

Turn off heat.

Add scallions and cilantro, mix slightly.

To serve spoon rice into lettuce bowls, top with turkey mixture and edamame.

Sprinkle with a little soy sauce and sriracha hot sauce, optional.

For Tofu:

To large skillet on medium high heat add canola oil and chopped/crumbled tofu.

Cook for 2-3 mins, until slighty crisp at edges.

Add garlic and ginger, cook 1 minute.

Add hoisen, heat through.

Turn off heat, scatter scallions and cilantro on top and stir slightly to incorporate.

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