5 from 24 votes
Vegan Lettuce Wraps (PF Chang’s Copycat Recipe!)
These Vegan Lettuce Wraps feature crumbled tofu cooked with diced onions, mushrooms, garlic, and ginger, combined with water chestnuts and a flavorful sauce of soy, hoisin, and rice vinegar. Serving the mixture in butterhead lettuce leaves offers a crisp, fresh contrast. Optional crispy rice noodles add a crunchy texture. This recipe captures the savory, aromatic tastes inspired by PF Chang’s in a plant-based format.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
people
Calories:
157 kcal
Course:
Main Course, Appetizer, Snacks
Cuisine:
Chinese, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 157
% 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.