Vegetarian Lettuce Wraps | Copycat PF Changs

Vegetarian lettuce wraps with less than 200 calories for a HUGE serving. This lettuce wraps recipe is easy, healthy and WAY better than the PF Chang’s original! They’re vegan, gluten free, dairy free, and low carb.

When a P.F. Chang’s opened in my hometown of Wichita, Kansas, it was A Big Deal. New restaurants always generate a buzz, especially chains associated with larger cities. P.F. Chang’s was no exception. The two-hour wait lasted for months, and when my family finally scored a table, our server insisted that we order the lettuce wraps. She was SO RIGHT.

I still remember their sweet crunch and addictive taste. PF Chang’s serves up delicious Asian dishes, so copycat PF Chang’s recipes can be found all over the interwebs. (This PF Chang’s Mongolian Beef looks amazing).

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!

Course: Appetizer, Side Dish
Cuisine: Chinese
Keyword: Healthy Lettuce Wrap Recipe, Vegetarian Chinese Food, Vegetarian Lettuce Wraps
Servings: 4 servings
Calories: 194 kcal

Author: Erin(Thank You)
source: wellplated.com

Ingredients

• 3 tablespoons hoisin sauce
• 3  tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons canola oil or grapeseed oil
• 1 packages extra-firm tofu (12- to 14-ounces), do not use silken
• 8 ounces baby bella cremini mushrooms finely chopped
• 1 can water chestnuts (8 ounces), 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 thinly 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

Instructions

1. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
2. 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.
3. 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.
4. nexs Vegetarian Lettuce Wraps | Copycat PF Changs for full instructions

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