PF Chang's Tofu Lettuce Wraps

Better than PF Chang's, these vegan tofu lettuce wraps are fresh, flavorful, and satisfying! Crisp lettuce leaves are filled with a savory tofu mixture, making them the perfect summer appetizer or light lunch. Ready in 30 minutes, this recipe is easy to make and full of flavor.

I especially love pairing them with vegetarian Chinese mains like my Szechuan tofu or braised claypot tofu for a delicious, meatless Monday feast!

One of my earliest kitchen memories is helping my Cantonese nanny scoop warm, savory filling into crisp lettuce cups, also known as San Choy Bao. Traditionally made with ground chicken, I've reimagined this childhood favorite with tofu for a plant-based twist that's just as flavorful and comforting.

If you enjoy these tofu lettuce wraps, be sure to check out more of my childhood-inspired favorites like vegan orange chicken, vegan lumpia, or tofu egg rolls!

💚Why you will tofu lettuce wraps

• Super flavorful crumbled tofu mixture wrapped in a crisp lettuce cup
• Healthier than PF Chang's lettuce wrap  - lower in fat and calories yet packed with protein
• A 30-minute recipe that is fuss-free and easy to prepare
• Tofu filling is highly versatile - use it to top salads, grain bowls, or serve with rice/noodles of choice!

🧅What you will need 

• Tofu - Use extra-firm or firm tofu that has been pressed beforehand, either using a tofu press or by stacking something heavy on top. Pressed tofu crisp up and absorb flavors better.  
• Hoisin sauce - A sweet and savory sauce common in Chinese cooking. Can be substituted with equal amounts of vegetarian oyster sauce + 2 teaspoons sugar.
• Lettuce - I am using butterhead (aka Boston) lettuce, but feel free to use romaine or little gem lettuce. Iceberg will work, but its crisp texture means it falls apart quite easily.
• Sriracha - An optional ingredient that spices up vegan lettuce wraps!

See the recipe card for full information on ingredients and quantities.

✨Variations and add-ins

• Vegetables - I am not adding extra veggies to my tofu mixture, but you could switch it up and add chopped mushrooms, water chestnuts, or shredded carrots to bulk it up and add more texture!
• Make it spicy - Add a generous pinch of chili flakes or a spoonful of sambal oelek to your filling. You can also top it off with chopped chilies or a drizzle of sriracha before serving.
• Topping ideas - Top it off with crushed peanuts, more chopped green onion, fresh cilantro, or other desired toppings.  
• Other uses for tofu filling - Serve it over cooked rice or rice noodles, use it as an alternative filling for rice paper egg rolls, or as a high-protein topping for salads.

🔪How to make

Step 1: Crumble tofu into very small pieces. Sear in a skillet, undisturbed for 1-2 minutes, then stir. Repeat until tofu pieces are browned. Remove tofu from the skillet and set aside.

Step 2: While tofu crumbles are cooking, combine all seasonings and cornstarch to make the sauce.

🍽️Serving suggestions

Tofu lettuce wrap is great as a light meal or an appetizer to accompany Asian mains. I especially love serving them with

• Peanut sauce rice noodles
• Vegetable chow mei fun
• Vegan pho
• Vegan egg fried rice

Tofu filling - The filling itself is also highly versatile and will work great with salads and grain bowls. You can also use it to fill burritos, wraps, or as a filling for my air fryer rice paper rolls.

❄️Storing suggestions 

Fridge - Store lettuce leaves and tofu filling separately. Washed and dried lettuce leaves can be stored in zip-top bags, while filling can be refrigerated in an airtight container.

Freezing - Not recommended as tofu will release water upon thawing, leading to a soggy and watery filling.

Reheating - Reheat filling in the microwave or a nonstick skillet with some oil. Spoon filling over lettuce leaves and add desired toppings. Enjoy while hot!