P.F. Chang's Inspired Vegetarian Lettuce Wraps

PF Chang's vegetarian lettuce wraps with tofu, mushrooms, carrots, and lettuce on a wooden board

5 from 28 votes

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 mushroom oyster sauce, served in soft lettuce cups.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Salad, Sides

Cuisine: Asian, Chinese, Thai

Servings:

Calories: 234.01kcal

Author: Jamie

Ingredients

14 oz firm tofu
2 Tablespoons avocado oil
1 ½ cups mushrooms sliced thick
½ cup chopped onions
8 oz can sliced water chestnuts about 1 cup, chopped
4 oz bamboo shoots about ½ cup, chopped
3 cloves garlic minced
½ medium carrot shredded
1 head boston lettuce can substitute bibb or butterhead lettuce
1 teaspoon sesame seeds optional for garnish
¼ cup cilantro leaves optional for garnish

Sauce Ingredients:

2 Tablespoons vegetarian mushroom oyster sauce
2 Tablespoons hoisin sauce
1 ½ Tablespoons low sodium soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon mirin
2 stalks scallions chopped
1 Tablespoon sesame oil

Instructions

Heat a nonstick pan over high heat and add the oil. Crumble the tofu into the pan so it resembles ground meat. Let it sear over high heat without stirring much, until it turns golden brown, about 6 minutes. Flip a small piece to check for color.
Lower the heat to medium high. Add the mushrooms, onion, water chestnuts, bamboo shoots, and garlic. Sauté for 1 to 2 minutes, until the onion starts to soften.
Add the sauce ingredients and sauté for another 1 to 2 minutes. Taste and season with salt and pepper.
Stack two lettuce leaves on top of each other and spoon the filling into the center. Garnish with shredded carrot, cilantro, and sesame seeds.

Notes

Searing: Don't stir the tofu too much. Leaving it alone builds texture and helps it absorb flavor. Sear time depends on your stove and pan, so check color rather than the clock.

Texture: Cut the mushrooms, water chestnuts, and bamboo shoots on the thicker side. Don't overcook the mushrooms.

Mushrooms: A reader used shiitake mushrooms with great results.

Frozen tofu: Freezing gives a meatier texture. Squeeze out excess water after thawing.

Vegan: Check that your hoisin, mirin, and mushroom oyster sauce brands are vegan.

Nutrition