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5.0 from 36 votes

Vegan Lettuce Wraps (PF Chang’s Copycat Recipe!)

In just 30 minutes, these vegan lettuce wraps bring your favorite takeout to your own kitchen. Made with tofu, rice noodles, and oodles of sauces, these wraps are complete with sriracha mayo! With a dozen 5-star reviews, these lettuce wraps are about to be your go-to vegetarian dinner.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 157 kcal
Course: Main Course , Appetizer , Snacks
Cuisine: Chinese , American

Ingredients

  • Optional: rice noodles + oil
  • 1 oz package firm tofu 340 g
  • 1 Tbsp oil sesame oil is great here, 15 mL
  • ½ cup diced white onion about ½ of an onion
  • 1 oz package mushrooms roughly chopped, 226 g
  • 2 cloves garlic minced
  • 1 Tbsp freshly grated ginger
  • ½ cup sliced green onions divided
  • 1 oz can water chestnuts 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Flavor: Add water chestnuts, soy, hoisin, rice vinegar, and half of the green onions. Cover and cook for 2 to 3 more minutes.
  5. Serve: Spoon filling into each butterhead lettuce leaf, topping with remaining green onions and optional crispy rice noodles.

Notes

  • Serve with your favorite dipping sauce, such as sriracha mayo (4 Tbsp mayo, 1 Tbsp sriracha, squeeze of lime) or the almond butter dipping sauce in this vegan spring rolls recipe!
  • Storage: Any leftover filling can be kept in the fridge in an airtight container for up to 4 days. Simply reheat in the microwave or a skillet. I don’t recommend storing it in the lettuce wraps. Store the Sriracha mayo separately as well.

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 (9%) Fiber 3.5g (14%) Sugar 5.5g (11%) Calcium 124mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

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.