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    Vegetarian Lettuce Wraps

    Plant Based Recipes Appetizers Dairy-Free Recipes Vegetarian Recipes January 16, 2023 | By Kristen Chidsey | 4 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    This Lettuce Wrap Recipe is a vegetarian copycat of a restaurant favorite. A mixture of seared tofu and mushrooms, are seasoned with a delicious Asian sauce and then served in fresh lettuce. These Vegan-Friendly lettuce wraps are approved by carnivores and come together super quickly!

    This Copycat PF Changs Vegetarian Lettuce Wrap recipe is not only healthier than the original but so much tastier! Made with crispy tofu, mushrooms, and a flavorful sauce, you won't miss this meat in these flavorful lettuce wraps.

    Tossed with Homemade Sweet Chili Sauce, this vegan-friendly recipe comes together in minutes and is one of the best ways to enjoy tofu!

    Lettuce Cup topped with tofu filling and hot sauce

    While I call this a PF Changs' copycat recipe, this homemade version of their vegetarian lettuce wraps is better. WAY BETTER!

    The tofu is seared to perfection and is perfectly crispy and nothing is over-sauced. These lettuce wraps are not overly salty, soggy, greasy, or mushy--they are absolute perfection.

    Why Tofu?

    PF Changs has both chicken and tofu lettuce wraps on its menu. And while both are delicious, I more often opt to make the vegetarian version.

    Why tofu over chicken? Not only is tofu more affordable than chicken, the tofu absorbs the flavor of the sauce much better than chicken, making the lettuce wraps more flavorful in my opinion.

    Plus, then this recipe is suitable to serve EVERYONE--meat-eaters, vegetarians, and those following a plant-based or vegan diet.

    Ingredients Needed for Lettuce Wraps

    Ingredients for Vegan Lettuce Wraps on White Counter


    • Tofu: Be sure to select firm, not silken tofu. Extra Firm tofu is fine as well. For those of you not familiar with where to find tofu, it is typically found in the refrigerated section of most grocery stores.
    • Mushrooms: I highly suggest opting for rehydrated dried wild mushrooms for the best flavor, but you can use fresh cremini or oyster mushrooms in place of the dried mushrooms.
    • Water Chestnuts: Canned water chestnuts are found in the Asian section of your local grocery section. They add incredible crunch and texture to the lettuce wrap filling.
    • Sauce: The flavorful lettuce wrap filling sauce is made with Sweet Chili Sauce, minced garlic, grated ginger root, soy sauce, sesame oil, and rice wine vinegar. It is sweet, spicy, salty, and irresistible. If you don't happen to have Sweet Chili Sauce on hand, use my recipe for making Sweet Chili Sauce OR you can use Hoisin Sauce. Hoisin sauce is much more savory than Sweet Chili Sauce. Personally, I prefer the flavor and balance of the sweet chili sauce.
    • Toppings: I love to add sliced green onions for flavor, Chow Mein Noodles for crunch (just like PF Chang's), and a bit of hot sauce for kick.

    How to Make Lettuce Wraps

    • The first step to preparing lettuce wraps using tofu is to press the tofu to drain off excess liquid. This is as simple as placing the block of firm tofu in between thick paper towels and placing it on a plate or tray and top with a heavy skillet. Let the tofu sit for 20 minutes, changing out the paper towels halfway through if needed.
    • Once the tofu is dried out, chop it into ½-inch chunks. Or crumble into small pieces if you prefer the texture to be more like ground meat.
    Tofu weighed down with skillet next to picture of tofu cubed into small chunks
    • While the tofu is draining, soak the dried mushrooms in hot water for 20 to 30 minutes. And mix together the sauce for the lettuce wraps.
    Small bowl with lettuce wrap sauce and dried mushrooms soaking in dish next to it
    • Once the tofu, mushrooms, and sauce are ready, these lettuce wraps come together extremely quickly.
    • Heat a large nonstick skillet over medium-high heat and saute the tofu until golden. Add the mushrooms, water chestnuts, and sauce to the skillet and simmer until just thickened.
    Skillet with golden sauteed tofu in skillet next to skillet with tofu and mushroom mixture
    • Dish up the tofu mixture into lettuce leave and top with sliced green onions, chow mein noodles, and hot sauce. Serve immediately.
    Platter of Vegan Lettuce Wraps next to saute pan with tofu mixture

    Storing Leftovers

    The tofu filling can be refrigerated for up to 5 days. Reheat gently in a dry skillet with a bit of water over medium heat until warmed through and then serve on lettuce wraps.

    I do not recommend freezing the filling.

    Recipe FAQs

    Are these lettuce wraps gluten-free?

    When made with soy sauce and chow mein noodles, they are not gluten-free. Use Tamari in place of soy sauce and omit the chow mein noodles for a gluten-free dish.

    Can this recipe be made without using oil?

    Many plant-based diets prefer to use no oil in cooking. To make this filling without the oil, you can saute the tofu and veggies in a couple of tablespoons of vegetable broth, pineapple juice (which adds great flavor), or water. Just keep in mind it will be harder to crisp up the tofu. You may want to opt to broil the mixture for a couple of minutes after sauteeing. You will also want to omit the sesame oil from the sauce.

    More Vegetarian Asian-Inspired Recipes

    • Vegetable Potstickers--Filled with seasoned vegetables and steamed to perfection, these potstickers are another classic Asian hand-held favorite.
    • Baked Vegetable Egg Rolls--Crispy, crunchy, and absolutely delicious, these egg rolls are a bit healthier, as they are stuffed with vegetables and baked instead of fried.
    • Easy Fried Rice--One of the FASTEST recipes and the best way to use up leftover rice!
    • Thai Noodles--In just 15 minutes a simple, pasta dish comes together made with a sweet and savory Thai sauce and tons of veggies.
    • Asian Noodle Salad--If you love pasta salad AND Asian flavors, this recipe is for you!
    • Spring Rolls--Made with shrimp, fresh vegetables, sweet mangoes, and a delicious peanut dipping sauce, these Spring Rolls are fresh and light.

    If you tried these Veggie Lettuce Wraps I would love for you to leave a comment and review below. 

    Lettuce Cup filled with Asian Tofu Mixture

    Vegetarian Lettuce Wraps

    Made with crispy tofu, mushrooms, and a flavorful sauce, these Tofu Lettuce Wraps are absolutely delicious!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Asian
    Diet: Vegan
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 202kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 ounces dried shiitake mushrooms see note
    • 2 tablespoons Sweet Chili sauce see note
    • 2 tablespoons reduced-sodium soy sauce
    • 2 tablespoons rice vinegar
    • 2 teaspoons minced garlic
    • 1 teaspoon freshly grated ginger
    • 1 teaspoon sesame oil
    • 2 teaspoons canola oil
    • 1 (14 ounce) package firm tofu NOT silken!
    • 1 (8 ounce) water chestnuts drained and finely chopped
    • 2-3 green onions thinly sliced
    • 10-12 large lettuce leaves romaine heart leaves or butter lettuce leaves
    • ½ cup Chow Mein Noodles optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • If using dried mushrooms, place the dried mushrooms into a heat-safe bowl and cover with boiling water. Let soak for 20-30 minutes.
    • Place the block of tofu between thick paper towels and place onto a plate and top with a heavy skillet or plate and let sit for 20 minutes, changing out the paper towels after 10 minutes if needed.
    • In a small bowl, stir together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil, garlic, and ginger.
    • Chop up the dried tofu into small ½ inch chunks, alternatively, you can crumble up the tofu into small bits.
    • Heat the canola oil in a large nonstick skillet over medium-high. Once the oil is hot, add the tofu and let saute for 3 minutes to brown and then flip and saute for another 2 minutes.
    • Drain off the mushrooms and chop into small pieces and add to the tofu. Saute for another 2-4 minutes, or until the tofu has browned slightly.
    • Add the water chestnuts and the sauce, stirring to coat everything evenly with the sauce. Simmer until the sauce has thickened, about 1-2 minutes.
    • Spoon the tofu mixture into individual lettuce leaves. Top with sliced green onions, chow mein noodles, and Sriracha hot sauce as desired. Serve immediately.

    Notes

    • Dried Mushrooms: In place of the dried mushrooms, feel free to use 5 ounces fresh shiitake or baby cremini mushrooms, finely chopped.
    • Sweet Chili Sauce: Use your favorite store-bought sweet chili sauce, my homemade sweet chili sauce, or for a more mild, less spicy sauce, use Hoisin Sauce.
    • Leftovers: The tofu filling can be refrigerated for up to 5 days. Reheat gently in a dry skillet with a bit of water over medium heat until warmed through.
    • Gluten-Free: Use Tamari or gluten-free soy sauce and omit the chow mein noodles. 
    • Oil-Free:  You can saute the tofu and veggies in a couple of tablespoons of vegetable broth, pineapple juice (which adds great flavor), or water. Just keep in mind it will be harder to crisp up the tofu. You may want to opt to broil the mixture for a couple of minutes after sauteeing. 

    Nutrition

    Calories: 202kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 540mg | Potassium: 248mg | Fiber: 3g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    « Homemade Sweet Chili Sauce
    Vegetable Fried Rice »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Allison

      August 29, 2020 at 3:05 pm

      5 stars
      So tasty! I didn't even miss the meat. Thanks for sharing!

      Reply
      • Kristen Chidsey

        August 30, 2020 at 8:07 am

        That is EXACTLY what my husband said too! Glad you enjoyed Allison!

        Reply
    2. Beth

      August 29, 2020 at 3:00 pm

      5 stars
      This is one of my favorite dishes to order. Now I know I can make them at home. They came out fantastic - my family loved them.

      Reply
      • Kristen Chidsey

        August 30, 2020 at 8:07 am

        I love hearing that Beth! So glad you were able to enjoy a favorite at home with this recipe.

        Reply

    Primary Sidebar

    This Lettuce Wrap Recipe is a vegetarian copycat of a restaurant favorite. A mixture of seared tofu and mushrooms, are seasoned with a delicious Asian sauce and then served in fresh lettuce. These Vegan-Friendly lettuce wraps are approved by carnivores and come together super quickly!

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    This Lettuce Wrap Recipe is a vegetarian copycat of a restaurant favorite. A mixture of seared tofu and mushrooms, are seasoned with a delicious Asian sauce and then served in fresh lettuce. These Vegan-Friendly lettuce wraps are approved by carnivores and come together super quickly!

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