Vegan Lettuce Wraps (PF Chang’s Copycat Recipe!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
157 kcal
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Course
Main Course, Appetizer, Snacks
Vegan Lettuce Wraps (PF Chang’s Copycat Recipe!)
Description
The Vegan Lettuce Wraps start by optionally frying rice noodles in oil until puffed and crispy to add texture. Firm tofu is drained and crumbled before cooking in oil until golden on the edges. Diced onions, mushrooms, garlic, and ginger are sautéed with the tofu until vegetables soften and moisture evaporates. Water chestnuts provide a crunchy bite when stirred in along with soy sauce, hoisin sauce, and rice vinegar for a balanced, savory flavor. Half the sliced green onions are added during cooking and the rest reserved for garnish.
The filling is served spooned into fresh butterhead lettuce leaves, providing a light, crisp vessel that contrasts the warm, richly flavored filling. This dish offers a satisfying combination of textures and umami flavors in a vegan-friendly format.
Pairs well with a dipping sauce such as sriracha mayo or almond butter sauce for added flavor. Leftover filling stores well in the fridge for up to 4 days and reheats easily, though the lettuce should be added fresh before serving to maintain crispness.
The recipe notes advise not storing filling inside lettuce wraps to prevent sogginess and recommend serving sauces separately. Reheating is best done gently in a skillet or microwave.
Ingredients
- rice noodle optional, plus oil
- 1 oz package tofu 340 g, firm
- 1 Tbsp neutral cooking oil sesame oil is great here, 15 mL, generic cooking oil
- ½ cup onion about ½ of an onion, white, diced
- 1 oz package mushrooms roughly chopped, 226 g
- 2 cloves garlic minced
- 1 Tbsp ginger freshly grated
- ½ cup green onion divided, sliced
- 1 oz can water chestnut chopped or sliced, 226 g
- 2 Tbsp soy sauce 30 mL
- 2 Tbsp hoisin sauce 30 mL
- 1 Tbsp rice vinegar 15 mL
- 16 butterhead lettuce leaves
Instructions
- Optional Crispy Rice Noodles: To make crispy rice noodles as shown in photos, heat about ½ inch of oil in a large saute pan over medium high heat. Drop a single rice noodle into the oil. When it bubbles, the oil is hot enough. Working in batches, drop the noodles into the hot oil cooking for just a few seconds until they puff up. Remove from oil and set on a paper towel.
- Tofu: Drain tofu and wrap in a few layers of paper towels. Squeeze to remove excess moisture, then use your hands to crumble up the tofu. Heat oil in a large saute pan or wok over medium/high, then add the tofu. Cook until it begins to turn golden at the edges, 7 to 10 minutes.
- Veggies: Add the onion, mushrooms, garlic, and ginger. Cook until mushrooms have released their moisture and it evaporates. Onion should be soft at that point, about 10 minutes.
- Flavor: Add water chestnuts, soy, hoisin, rice vinegar, and half of the green onions. Cover and cook for 2 to 3 more minutes.
- Serve: Spoon filling into each butterhead lettuce leaf, topping with remaining green onions and optional crispy rice noodles.
Notes
- Serve these lettuce wraps with dipping sauces like sriracha mayo or almond butter for extra flavor.
- Store leftover filling in an airtight container in the fridge for up to 4 days; reheat before serving.
- Do not store filling inside lettuce wraps to avoid sogginess; keep lettuce and sauce separate until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 157kcal | 8% |
| Carbohydrates | 12.7g | 4% |
| Protein | 11.2g | 22% |
| Fat | 7.1g | 11% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 0mg | 0% |
| Sodium | 652mg | 27% |
| Potassium | 321mg | 7% |
| Fiber | 3.5g | 14% |
| Sugar | 5.5g | 11% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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