I made these wraps a few weeks ago when I was getting over a cold/throat/lack-of-functioning-tastebuds type of thing. Since I had gone for about a week without being able to really taste anything, once I was feeling better I wanted flavor and lots of it. These lettuce wraps did not disappoint. Apart from being super, super fast and easy to throw together, I really liked how the flavors worked together. They all combined to create an amazing dish, but you could still get little hints of the individual flavors in every bite.
As for the lettuce, I would stick to Bibb or large butter lettuce. In these parts it’s usually sold as ‘living’ lettuce with the roots still attached in a little plastic box. Or iceberg. I know iceberg has no nutritional value apart from practically being water, but I love it. It’s got a great crunch to it. The iceberg also helped tame the spice from the turkey. It ended up being a good balance.
Thai Turkey Lettuce Wraps Adapted from Tablespoon.
1 1/4 lb ground turkey
1 1/2 teaspoons garlic powder
6 green onions, chopped
4 Tablespoons fresh cilantro, chopped
3 limes, juiced
2 Tablespoons fish sauce
3 Tablespoons peanut butter (I used chunky)
1 Tablespoon garlic and red chile paste (use less if you don’t like spice)
1 cup shredded carrots
1/3 cup chopped salted peanuts (can omit if using chunky peanut butter)
12 medium lettuce (Bibb, Butter or Iceberg) leaves, rinsed, patted dry with paper towel
In large nonstick skillet, cook turkey over medium-high heat. Sprinkle with garlic powder and the juice of one lime. Stir frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, lime juice, fish sauce, peanut butter, and chile paste. Cook 3 to 4 minutes longer or until hot.
To serve, spoon 2 heaping tablespoons turkey mixture, 1 tablespoons carrot and 1 teaspoon peanuts (if using) onto each lettuce leaf; wrap around filling. Serve warm.
Thanks to Costco, I have several packages of tofu I need to use up before they go out of date. Stumped for a good way to use it all up, I remembered a really good tofu appetizer we used to get at our favorite Thai place in London, Pun Kum! Yeah, I will totally admit the only reason we went to the restaurant in the first place is because of the name and the fact that we were, obviously, very mature, grown-up, serious graduate students. We couldn’t decide which Thai restaurant to try, so we went with the one that had the dirtiest sounding name. I am convinced this is a very effective method of Thai restaurant selection.
I turned to Google and found this great crispy tofu recipe. Fast, simple and super tasty.
The directions were very simple and thorough, the only thing I would recommend is dipping the tofu in milk or an egg wash before coating the pieces. It just wasn’t sticking for me without the milk bath.
Gluten Free Crispy Tofu
1 package firm tofu, rinsed, drained and pressed
5 Tbsp. sesame seeds
4 Tbsp. white rice flour
4 Tbsp. cornstarch
1/2 tsp. salt
Drain tofu. Wrap tofu in paper towels, place on flat plate and press with heavy object for 10-15 minutes to remove excess liquid.
Cut tofu into 1 inch cubes.
Mix sesame seeds, white rice flour, cornstarch and salt.
Heat canola oil in wok or deep frying pan over medium-high heat.
Dip tofu in milk and dredge through flour mixture.
Using tongs, place 6-8 tofu pieces in oil. Turning occasionally, fry until golden brown*.
When done, place on towel to drain and cool.
Repeat with remaining tofu.
Serve and enjoy!
* – I’m still not used to cooking with gluten-free flours. I felt like cooking with the white rice flour took a lot longer and required the oil to be at a higher temperature than with regular all-purpose flour.
I enjoyed my tofu with tamari (gluten-free soy sauce) mixed with sriracha and sliced green onions. It was amazing. I honestly think it was better than the version we used to get at Pun Kum.