Vegetarian Lettuce Wraps
If you love PF Chang's Vegetarian Lettuce Wraps, you will love this Copycat PF Chang's Vegetarian Lettuce Wrap Recipe even more! Made with crispy tofu, mushrooms, and a flavorful sauce, these flavorful lettuce wraps are less greasy than the original and so easy to make!
Servings: 4
Ingredients
- 2 ounces dried shiitake mushrooms see note
- 1 (14 ounce) block firm tofu NOT silken!
- 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 oil canola, avocado, extra-virgin olive oil
- 1 (8 ounce) can water chestnuts drained and finely chopped
- 2 green onions thinly sliced
- 10-12 large lettuce leaves romaine hearts, bibb lettuce, or butter lettuce leaves
- ½ cup Chow Mein Noodles optional
Instructions
- If using 2 dried shiitake mushrooms, place them into a heat-safe bowl and cover with boiling water. Let soak for 20-30 minutes.
- Place 1 (14 ounce) block firm 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. Once pressed, chop up the dried tofu into small ½ inch chunks, alternatively, you can crumble up the tofu into small bits.
- In a small bowl, stir together the 2 tablespoons sweet chili sauce, 2 tablespoons reduced-sodium soy sauce, 2 tablespoons rice vinegar, 2 teaspoons minced garlic, 1 teaspoon freshly grated ginger, and 1 teaspoon sesame oil together. Set aside.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Once the oil is hot, add the prepared tofu and let sauté for 3 minutes to brown and then flip and sauté 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 prepared 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 or 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.
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
