PF Chang's Tofu lettuce Wraps

A plate of tofu lettuce wrap with tea, bowl of tofu filling, and spoonful of chili flakes beside.

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Chinese

Diet: Vegan, Vegetarian

Servings: servings

Calories: 177kcal

Author: Meesha

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/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

Crumble tofu into very small pieces.
Heat a tablespoon of oil in a large skillet over medium-high heat. Spread tofu out evenly, and let it cook, undisturbed, for 1-2 minutes.
Stir it and repeat step 2 until the tofu crumbles are browned. Remove from the skillet and set aside.
While the tofu is cooking, prepare the stir-fry sauce by combining all the necessary ingredients.
Add more oil to a pan, and saute garlic and ginger until fragrant.
Add tofu crumbles and stir-fry sauce to the pan. Saute until ingredients are hot.
Remove from heat, then stir in green onions.
Spoon mixture onto lettuce leaves, and top with more green onions or chili flakes, if desired. Your tofu lettuce wrap is ready to be served!

Notes

*Hoisin sauce - A sweet and savory sauce common in Chinese cooking. Can be substituted with equal amounts of vegetarian oyster sauce + 2 teaspoons sugar.

Helpful tips

Customize the filling - Feel free to add other ingredients like water chestnut, chopped mushrooms, or seasonings like chili flakes or sambal oelek.
Using leftovers - Leftover tofu filling can be added to fried rice or noodles. I also love using it to top salads or add it to salad bowls!

Storing leftovers - 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.

When ready to serve, reheat mixture in the microwave or a nonstick skillet with some oil.

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