P F Chang's Vegetarian Lettuce Wraps

Recreate the restaurant favorite at home with P.F. Chang's Vegetarian Lettuce Wraps, a vibrant, plant-based dish that is as delicious as it is easy to make. Featuring extra-firm tofu sautéed to golden perfection and paired with a savory medley of mushrooms, water chestnuts, carrots, and green onions, this recipe bursts with bold umami flavors. A tangy-sweet sauce made with soy sauce, hoisin, rice vinegar, and sesame oil ties everything together, while crisp butter or Bibb lettuce cups serve as the perfect low-carb vessel. Ready in just 30 minutes, these wraps are ideal for a quick meatless dinner or as an impressive appetizer for guests. Garnish with crushed roasted peanuts for an optional crunchy finish, and enjoy a restaurant-quality experience right in your kitchen! Keywords: vegetarian lettuce wraps, homemade P.F. Chang's, tofu lettuce wraps, easy plant-based recipes, low-carb appetizers.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 14 ounces Extra-firm tofu
• 2 tablespoons Vegetable oil
• 1.5 cups White mushrooms, diced
• 0.5 cups Water chestnuts, diced
• 1 medium Carrot, finely grated
• 3 Green onions, thinly sliced
• 2 cloves Minced garlic
• 3 tablespoons Soy sauce
• 3 tablespoons Hoisin sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 0.25 teaspoon Red chili flakes (optional)
• 12 leaves Butter or Bibb lettuce leaves
• 2 tablespoons Roasted peanuts, crushed (optional for garnish)

Directions

Step 1

Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object (like a cast-iron skillet) on top for 10 minutes to press out excess moisture. Once drained, crumble the tofu into small, breadcrumb-sized pieces and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the crumbled tofu and sauté for 5–7 minutes, stirring frequently, until it turns golden brown. Set aside the tofu in a bowl.

Step 3

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the diced mushrooms for 3–4 minutes until they release their moisture and soften.

Step 4

Add the diced water chestnuts, grated carrot, minced garlic, and sliced green onions to the skillet. Cook for another 2–3 minutes, stirring occasionally.

Step 5

Return the cooked tofu to the skillet and mix it with the vegetable mixture.

Step 6

In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red chili flakes (if using). Pour this sauce into the skillet and toss everything until well-coated. Cook for an additional 2 minutes to let the flavors meld.

Step 7

Remove the skillet from heat and allow the filling to cool slightly.

Step 8

To serve, spoon 2–3 tablespoons of the tofu and vegetable mixture into the center of a lettuce leaf. Garnish with crushed peanuts if desired. Gently wrap the lettuce around the filling, like a taco, and enjoy immediately!

Nutrition Facts

Serving size	(1057.9g)

Amount per serving	% Daily Value*
Calories	2547.6

Total Fat 219.5g	0%
Saturated Fat 99.4g	0%
Polyunsaturated Fat 23.5g
Cholesterol 373.4mg	0%
Sodium 2806.5mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 19.2g	0%
Total Sugars 27.6g
Protein 78.9g	0%

Vitamin D 115IU	0%
Calcium 2852.4mg	0%
Iron 13.8mg	0%
Potassium 2654.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.0%

Protein: 12.0%

Carbs: 13.0%