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Low carb Asian turkey lettuce cups are healthy, using a variety of vegetables and tofu cooked in a brown Asian dark sauce. Put that delicious filling into a cup of green lettuce topped with avocado makes these turkey lettuce cups healthy, tasty and very satisfying.
Recipe type: Chicken and Poultry
Cuisine: Chinese
Serves: Serves 4
  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 1 teaspoon very finely minced ginger
  • ½ pound ground turkey
  • 1 package firm tofu
  • 1 carrot, diced
  • 1 cup frozen corn
  • 1 cup edamame (if you can’t find this, you can also substitute frozen peas)
  • 1 small onion, diced
  • ½ teaspoon sesame oil
  • scant ¼ cup soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons Chinese black vinegar
  • ½ teaspoon red pepper flakes
  • Iceberg or romaine lettuce leaves
  • 1 avocado
  • 2 tablespoons chopped roasted unsalted peanuts
  • Sesame seeds, for garnish
  1. Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and fry for a minute until fragrant. Then add the ground turkey and cook for a few minutes until it’s browned.
  2. Take the turkey out of the pan and add another tablespoon of oil. Add the tofu. Turn up the heat to high and break up the tofu into small pieces. Cook until all the liquid evaporates and the tofu starts to get some color, about 10 minutes. Make sure to stir it occasionally to prevent burning.
  3. Add the carrot, corn, edamame, and onion. Stir everything together and cook until the vegetables start to go tender, about five minutes. Add the turkey back to the pan.
  4. Add the sesame oil, the 2 kinds of soy sauce, and vinegar, and cook down until most of the liquid is reduced and the veggies, tofu, and turkey are a rich, dark color. Add the crushed red pepper flake and cook for another minute.
  5. Take your lettuce leaves and put them on a plate. Spoon some of the mixture into each lettuce cup. Garnish with a slice of avocado and a sprinkling of chopped peanuts and sesame seeds. Fold up each lettuce cup kind of like a taco and enjoy!
Recipe by The Woks of Life at