This P.F. Chang's lettuce wrap copycat recipe is a must-try for vegans and vegetarians! It has a perfect blend of crunchiness in the lettuce but warm, chewiness in the tofu plus a deliciously tangy sauce. My mouth is already salivating and I need to make this recipe again ASAP.

Vegetarian & Vegan

Gluten-Free

Delicious

Kid-Friendly

Full Of Protein

Nutritious

How To Make Tofu Lettuce Wraps

Good news, tofu lettuce wraps are super easy to make! With a few short steps, you'll have a delicious healthy meal. It's also a good idea for summer meals, as it won't heat up the kitchen with long cook times and it's a refreshingly, crispy lunch!

Ingredients

• Hoisin sauce (can sub gluten-free hoison sauce)

• Soy sauce (sub coconut aminos or tamari)

• Rice wine vinegar
• Chili garlic sauce
• Fresh ginger grated
• Coconut sugar, or I used golden monk fruit sweetener

• Extra firm tofu
• Garlic
• Sweet onion 
• Water chestnuts 
• Green onions 

Instructions

In a bowl, mix together hoisin sauce, soy sauce, rice wine vinegar, garlic chili sauce, ginger, and sugar. Set aside.

Chop onions, garlic, and water chestnuts.

Heat a large sauce pan over medium heat.

Add onions and cook until soft, about 3-4 minutes.

Add garlic and tofu. Cook 5-6 minutes. While cooking, crumble the tofu until it resembles fine crumbles.

Stir in chopped water chestnuts and cook for 2 minutes, stirring occasionally.

Add in green onions and sauce mixture. Cook another 1-2 minutes. Season with salt and pepper, to taste if desired.

To serve, spoon several tablespoons of the mixture into the center of a lettuce leaf. Serve with rice.

Tofu Lettuce Wraps

These tofu lettuce wraps closely resemble the delicious P.F. Chang's lettuce wraps. The sauce makes the tofu taste almost like chicken while the crunchy lettuce wraps bring the whole dish together.

Print Recipe Pin Recipe

Prep Time 6 minutes mins

Cook Time 14 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Chinese

Servings 6

Equipment

• Large sauce pan

Ingredients

  

• 1/4 cup hoisin sauce
• 2 tbsp soy sauce sub for coconut aminos or tamari
• 1 tbsp rice wine vinegar
• 1 tbsp chili garlic sauce
• 1 tbsp fresh ginger grated
• 1 tsp coconut sugar or golden monk fruit sweetener
• 2 14 oz. packs of extra firm tofu
• 6 cloves garlic minced
• 1 large sweet onion diced (about 1 1/2 cups)
• 8 oz water chestnuts drained and diced small
• 2 green onions sliced thin (more for garnish)

To Serve:

• 1 head of butter lettuce
• white, brown, or basmati rice

Instructions

 

• In a bowl, mix together hoisin sauce, soy sauce, rice wine vinegar, garlic chili sauce, ginger, and sugar. Set aside.
• Chop onions, garlic, and water chestnuts.
• Heat a large sauce pan over medium heat.
• Add onions and cook until soft, about 3-4 minutes.
• Add garlic and tofu. Cook 5-6 minutes. While cooking, crumble the tofu until it resembles fine crumbles.
• Stir in chopped water chestnuts and cook for 2 minutes, stirring occasionally.
• Add in green onions and sauce mixture. Cook another 1-2 minutes. Season with salt and pepper, to taste if desired.
• To serve, spoon several tablespoons of the mixture into the center of a lettuce leaf. Serve with rice.

Video

Keyword Dinner, Lettuce Wraps, Lunch Recipes, Oil-Free, Vegan, Vegetarian Salad

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