Vegetarian Lettuce Wraps

Ingredients

Produce
- 2 cloves Garlic
- 2 tsp Ginger
- 4 Green onions
- 8 Inner leaves romaine lettuce, large

Refrigerated
- 1 (12 to 14-ounce package Tofu, extra firm

Canned Goods
- 1 (8-ounce can Water chestnuts

Condiments
- 3 tbsp Hoisin sauce
- 3 tbsp Soy sauce, reduced sodium

Baking & Spices
- 1/4 tsp Red pepper flakes

Oils & Vinegars
- 2 tsp Canola or grapeseed oil
- 2 tbsp Rice vinegar
- 1 tsp Sesame oil

Other
- 8 ounces baby bella (cremini mushrooms, finely chopped

Time
Prepare: 10M
Cook: 15M
Total: 25M

Found on wellplated.com

Description

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous PF Changs lettuce wraps. All the flavor for a fraction of the calories!

its great

Swapped the tofu for chicken and it was amazing!!!

I have never had tofu. This was my first time and I’m looking forward to trying more recipes with it. My family loved this. My daughter who is 9 had 3 wraps. I served this with vegetarian spring rolls.

My friends and I decided to try out being vegetarians for one of our new years resolutions. I made these and they were delicious, even though I’ve never had tofu before. Thank you! :)

I’m not a vegetarian and this was my first time cooking my own tofu but these turned out so great! The sauce is amazing. I added extra garlic and extra ginger and a shallot. Just delicious. I also had a lot of left over filling so I ate it over rice the next day – yum. Will definitely be making again.

Made this tonight and absolutely loved it. The lettuce wraps at PF Changs are always my favorite and now I can make them at home! Thank you for posting this recipe.

This was my first time making tofu and I LOVED IT. My parents both tried it and shared the last serving! Thank you for this recipe! It was very easy to follow.

Just made this for lunch and it was so quick, easy and delicious!! Thank you so much for sharing this recipe, you’ve gained a new fan! :) Can’t wait to try some more!

We loved these lettuce wraps! Made a double batch and used for salads through the week.

Made this for a get-together and everyone agreed it was spectacular! The flavors and texture are the exact same as the original! Thank you!

Ingredients

3 tablespoons hoisin sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola or grapeseed oil
1 (12 to 14-ounce) package extra firm tofu (do not use silken)
8 ounces baby bella (cremini) mushrooms, finely chopped
1 (8-ounce) can water chestnuts, drained and finely chopped
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes (omit if sensitive to spice)
4 green onions, finely sliced, divided
8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
Optional for serving: Grated carrots, additional red pepper flakes

Directions

In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside. Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more. Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds. Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

Nutrition

Nutrition Facts Serving Size: 1 (of 4) Amount Per Serving: Calories: 194 Total Fat: 9g Saturated Fat: 1g Cholesterol: 0mg Sodium: 612mg Carbohydrates: 16g Fiber: 3g Sugar: 6g Protein: 14g

Serves: Serves 4
Prepare: PT10M
Cook Time: PT15M
TotalTime: PT25M

wellplated.com

734 0 2017-03-16 13:24:22

Title:	Vegetarian Lettuce Wraps {Copycat PF Chang's Lettuce Wraps}
Descrition:	Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous PF Changs lettuce wraps. All the flavor for a fraction of the calories!

Vegetarian Lettuce Wraps

Produce
- 2 cloves Garlic
- 2 tsp Ginger
- 4 Green onions
- 8 Inner leaves romaine lettuce, large

Refrigerated
- 1 (12 to 14-ounce package Tofu, extra firm

Canned Goods
- 1 (8-ounce can Water chestnuts

Condiments
- 3 tbsp Hoisin sauce
- 3 tbsp Soy sauce, reduced sodium

Baking & Spices
- 1/4 tsp Red pepper flakes

Oils & Vinegars
- 2 tsp Canola or grapeseed oil
- 2 tbsp Rice vinegar
- 1 tsp Sesame oil

Other
- 8 ounces baby bella (cremini mushrooms, finely chopped

The first person this recipe

wellplated.com

734 0

Found on wellplated.com

Site Name

Well Plated by Erin

Site Title

Vegetarian Lettuce Wraps {Copycat PF Chang's Lettuce Wraps}

Site Description

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous PF Changs lettuce wraps. All the flavor for a fraction of the calories!