This appetizing Vegetarian Lettuce Wraps recipe with tofu and mushrooms is inspired from the famous P.F. Chang’s Lettuce Wraps. The result is so unbelievably good, you’ll leave your friends and family wondering if it’s actually straight out of the restaurant! 😀
Homemade Vegetarian Lettuce Wraps (P.F. Chang's Copycat Recipe)
Print RecipeIngredients
- 1. 3 tsp Vegetable Oil
- 2. 1 block Extra-Firm Tofu, squeezed and drained well
- 3. 2 cups Diced Cremini Mushrooms
- 4. 1 can Water Chestnuts, drained and diced
- 5. 2 tsp Ginger, finely chopped
- 6. 1 tsp Garlic, minced
- 7. 4 Green Onions (Spring Onions), chopped & divided
- 8. 1/4 tsp Red Chili Flakes
- 9. 3 tbsp Hoisin Sauce
- 10. 3 tbsp Soy Sauce
- 11. 1 tbsp Vinegar
- 12. 1 tsp Sesame Oil
- 13. 16-20 Large Lettuce Leaves
- 14. 1 cup Cellophane Noodles, for garnishing
- 15. Lemon Wedges, for garnishing
Instructions
Start by combining Hoisin Sauce, Soy Sauce, Vinegar and Sesame Oil in a small bowl. Keep aside.
In a wok or large pan add vegetable oil and bring to medium heat. Add ginger, garlic, red pepper flakes and half the green onions and stir-fry until fragrant.
Crumble in the tofu, breaking it into really small pieces. Cook until the water begins evaporating and tofu starts browning a little. And then add the diced mushrooms and water chestnuts and continue cooking until tofu turns golden brown.
Now pour the prepared sauce over the mixture and stir until well coated. Cook for another 1-2 minutes until the sauce is well combined and absorbed by the mixture. Top with remaining green onions.
For serving the Lettuce Wraps, arrange 4-5 fresh lettuce leaves, cellophane noodles, a lemon wedge and a big scoop of the tofu-mushroom filling on a plate. ...Just as they serve in the restaurant! 🙂
Notes
If you have any leftover tofu-mushroom filling, it can be refrigerated and reheated whenever ready to serve.
Alternately, you could get innovative and make a tofu-mushroom fried rice and enjoy a whole new delicious dish! 😉
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