P.F. Chang’s Inspired Vegetarian Lettuce Wraps

Crumbled tofu seared until golden, tossed with thick-cut mushrooms, water chestnuts, and bamboo shoots in a savory hoisin and vegetarian mushroom oyster sauce, then spooned into soft Boston lettuce cups. Inspired by the lettuce wraps at P.F. Chang’s and ready in about 20 minutes.

These P.F. Chang’s inspired vegetarian lettuce wraps start with firm tofu crumbled into a hot pan and left alone until it sears golden brown. Thick-cut mushrooms, water chestnuts, bamboo shoots, onion, and garlic go in next, then a savory sauce built on hoisin and vegetarian mushroom oyster sauce. Spoon the filling into soft Boston lettuce cups and top with shredded carrot, cilantro, and sesame seeds. You’ll have an appetizer or a light meal on the table in about 20 minutes.

Why I Made These

Anytime I see lettuce wraps on a menu, I have to order them. At P.F. Chang’s, I’d get either their chicken lettuce wraps or the vegetarian tofu version. (If you’re in the chicken camp, try my P.F. Chang’s Inspired Chicken Lettuce Wraps.) There’s something simple and satisfying about a warm, savory filling in a cold, crisp lettuce cup. I wanted a homemade version that kept that contrast and gave the tofu more texture and flavor than tofu usually gets.

Honestly, I think these are even better than the restaurant’s. The big slices of mushroom and the crunch from the water chestnuts, bamboo shoots, and carrots make you forget you’re eating tofu.

Vegetarian Lettuce Wrap Sauce:

The sauce is a flavorful, versatile sauce that can be used in any stir-fry dish. It’s a mixture of the following (affiliate links):

• vegetarian mushroom oyster sauce (amazing!)
• hoisin sauce
• soy sauce
• rice wine vinegar
• mirin

You need to try this vegetarian mushroom oyster sauce if you haven’t already. If you’re vegetarian or vegan, you will LOVE this and use it ALL THE TIME. It’s a thick, savory sauce with lots of umami that adds depth and a really nice flavor to these vegetarian lettuce wraps.

How to Make P.F. Chang’s Vegetarian Lettuce Wraps

1. Prep the vegetables and sauce. Slice the mushrooms thick, chop the water chestnuts and bamboo shoots into larger pieces, chop the onion, mince the garlic, and shred the carrot. Keeping the cuts large gives the tofu the crunchy contrast it needs.

2. Sear the tofu. Heat a nonstick pan over high heat and add the oil. Crumble the tofu into the pan so it resembles ground meat. Leave it alone rather than stirring constantly, which gives it more texture and helps it absorb more flavor.

3. Check for color. Flip a small piece of tofu to see whether it has browned. It took me about 6 minutes to get a golden brown sear, but your time will depend on your stovetop and pan.

4. Add the vegetables. Lower the heat to medium-high. Add the mushrooms, onions, water chestnuts, bamboo shoots, and garlic, and sauté for 1 to 2 minutes, until the onions start to soften. Don’t overcook the mushrooms, or you’ll lose their texture.

5. Add the sauce. Add the sauce ingredients and sauté for another 1 to 2 minutes. Taste, then season with salt and pepper.

6. Assemble. Stack two lettuce leaves on top of each other so the cup holds up. Spoon the filling into the center. Garnish with shredded carrot for extra crunch, cilantro leaves, and sesame seeds.

What to Serve With Them

Serve them as an appetizer before The Best Chicken Lo Mein or Yaki Udon. You can also pair them with my Crunchy Asian Cucumber Salad for a light meal. Find more ideas in my Asian recipes.

Frequently Asked Questions

I hope you enjoy P.F. Chang’s Vegetarian Lettuce Wraps! Please share, rate, and comment below. I’d love to hear from you!

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