This copycat PF Chang’s tofu lettuce wrap is better than takeout! It is packed with protein, filling, and incredibly flavorful. You only need a handful of ingredients and 30 minutes to make this recipe!
As the weather is getting warmer, I find myself gravitating towards lighter meals. Although I love my salads like my Japanese tofu salad and protein pasta salad, this vegetarian lettuce wrap is excellent for days when I want something different.
Although great on its own, my favorite way to serve these lettuce wraps is to top them with toasted sesame seeds, chili flakes, and some homemade sriracha mayo. It is great paired with Asian mains like teriyaki tofu stir-fry and vegan orange chicken!
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💚Why you will love this recipe
- Packed with flavors and is incredibly filling
- A healthier version that is lower in fats and calories
- Simple to prepare and ready in 30 minutes
- Versatile - tofu filling can be used to top salads or added to fried rice or rice bowls!
🧅What you will need
📃Ingredients notes and substitutions
- Tofu - Use extra-firm or firm tofu that has been drained and pressed beforehand, preferably using a tofu press. Check out this post on ‘how to press tofu’ for more detailed instructions.
- Hoisin sauce - A sauce with a thicker consistency and is sweet and umami in flavor. It gives tofu filling tons of flavor! Substitute with vegetarian oyster sauce and 1-2 teaspoons of sugar.
- Lettuce - I am using butterhead (aka Boston) lettuce, but feel free to use other varieties of lettuce like romaine, green leaf, little gem, or iceberg.
🔪How to make
Using your hands, crumble up the tofu into small pieces.
Allow tofu crumbles to sear untouched for 1-2 minutes before stirring them. Repeat this process until tofu crumbles are lightly browned.
While cooking tofu, combine all seasonings and cornstarch to make the sauce.
Pour sauce into the pan of cooked tofu, and stir-fry until sauce is thick and evenly distributed.
Remove from heat and stir in green onion.
Add a few tablespoons to each lettuce leaf, and add desired toppings. Your tofu lettuce wrap is ready to be served.
✅Helpful tips
- Make the dish gluten-free - Although most ingredients used in this tofu lettuce wraps are naturally free from gluten, you will want to use certified gluten-free soy sauce and hoisin sauce.
- Allow tofu to sear - Spread tofu crumbles evenly on the pan, and allow to sear for 1-2 minutes before stirring them. Repeat this process a few times until tofu crumbles are lightly browned.
- Customize the filling - Feel free to add other ingredients like water chestnut, chopped mushrooms, or seasonings like chili flakes or vegan oyster sauce.
- Using leftovers - Leftover tofu filling can be added to fried rice or noodles. I also love using it to top salads or add them to salad bowls!
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❄️Storing suggestions
Fridge - Leftover tofu filling can be refrigerated in an airtight container for 3-4 days. You can enjoy leftover cold or reheat them in a skillet before enjoying them.
Freezer - The filling for this tofu lettuce wrap is freezable, too! The texture of tofu will change slightly and turn chewier after freezing and thawing, but it will still be delicious!
Reheating - Allow frozen filling to defrost overnight before reheating. It is recommended to reheat tofu on the stove, adding a splash of water if the mixture is too dry. You could also reheat it in the microwave.
?Commonly asked questions
Although lettuce wrap is commonly served warm, this tofu lettuce wrap can be served cold. Simply chill the tofu filling in the fridge for 1-2 hours before serving.
Butter, green leaf, and romaine lettuce work the best. Although iceberg lettuce is less flexible, its crispy mouthfeel pairs well with the warm and hearty filling.
🍽️More tofu recipes
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📖 Recipe
PF Chang's Tofu lettuce Wraps
Ingredients
For stir-fry
- 1 block extra-firm tofu drained and pressed
- 1 teaspoon minced ginger
- 3 cloves garlic minced
- 1 stalk green onion chopped
- 1 head butterhead lettuce or romaine/green leaf/iceberg/little gem
For sauce
- 3 tablespoons water
- 1 tablespoon soy sauce or tamari/shoyu (use GF if needed)
- 1 tablespoon hoisin sauce use GF if needed*(see notes)
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 teaspoons sriracha omit to make it spice-free
- 1 teaspoon cornstarch
Instructions
- Using your hands, crumble up the tofu into small pieces.
- Heat a tablespoon of oil in a pan over medium high heat.
- Allow tofu crumbles to sear untouched for 1-2 minutes before stirring them. Repeat this process until tofu crumbles are lightly browned.
- While cooking tofu, combine all seasonings and cornstarch to make the sauce.
- Pour sauce into the pan of cooked tofu, and stir-fry until sauce is thick and evenly distributed.
- Remove from heat and stir in green onion.
- Add a few tablespoons to each lettuce leaf, and add desired toppings. Your tofu lettuce wrap is ready to be served.
Notes
- Customize the filling - Feel free to add other ingredients like water chestnut, chopped mushrooms, or seasonings like chili flakes or vegan oyster sauce.
- Using leftovers - Leftover tofu filling can be added to fried rice or noodles. I also love using it to top salads or add them to salad bowls!
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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