Lettuce Wraps
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Lettuce Wraps
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Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!
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Ingredients
- 3 tablespoons hoisin sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons canola oil or grapeseed oil
- 1 packages (12 to 14 ounces) extra-firm tofu do not use silken
- 8 ounces baby bella cremini mushrooms finely chopped
- 1 can (8 ounces) water chestnuts drained and finely chopped
- 2 cloves garlic minced
- 2 teaspoons freshly grated ginger
- ¼ teaspoon red pepper flakes omit if sensitive to spice
- 4 green onions thinly sliced, divided
- 8 large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves
- Optional for serving: grated carrots additional red pepper flakes
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Instructions
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
Notes
- tofu
- TO MAKE GLUTEN FREE: Use a gluten free hoisin sauce and gluten free soy sauce, or substitute tamari instead.
- TO STORE: The tofu filling can be refrigerated for 3 to 5 days. Store lettuce leaves separately in the refrigerator.
- TO REHEAT: Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs
Nutrition Information
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Serving
1(of 4)
Calories
169kcal
(8%)
Carbohydrates
21g
(7%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
1mg
(0%)
Potassium
683mg
(20%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
5035IU
(101%)
Vitamin C
6mg
(7%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings for an app, 2 as a main
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 169kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Potassium | 683mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5035IU | 101% |
| Vitamin C | 6mg | 7% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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