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    Home » Recipes » Easy Recipes

    Published: Apr 9, 2021 · Modified: Feb 2, 2022 by Nisha · This post may contain affiliate links · 4 Comments

    Tofu Lettuce Wraps (vegan, gluten-free, healthy)

    78 shares
    Jump to Recipe

    Healthy, crunchy, and delicious Tofu Lettuce Wraps that look meaty and totally hit the spot. P.F. Chang's Copycat Recipe (close). 

    My favorite place to eat Tofu Lettuce Wraps or Chicken Lettuce Wraps is P.F. Chang's. I'm not one to enjoy dining at chains, but P.F. Chang's is one of the exceptions to my rule. They seriously make the best lettuce wraps. So much crunch and flavor in every bite. 

    With that said, there is a place here in Laguna Beach called Starfish Laguna where they make amazing Tofu Lettuce Wraps. In their version, there is red bell pepper and cashews, and so I added those ingredients to my lettuce wraps making this recipe a cross between P.F. Chang's and Starfish Laguna's versions. It's amazing!
    Tofu Lettuce Wraps

    What else can I add to my Tofu Lettuce Wraps?

    You can add green bell pepper, jalapeno, carrots, onions, peanuts, jicama, edamame, and more. You want to stick with ingredients that are crunchy or those that have a slight bite. 

    Can I use another protein in these Tofu Wraps?

    Sure! Instead of tofu, you can use tempeh (also vegan).

    For non-vegetarian options, you can use chicken, beef, pork, shrimp, salmon, and more. The possibilities are endless. 

    How do I get that meaty texture with tofu?

    You need to press the tofu as follows:

    • Drain the tofu.
    • Then wrap the tofu in a paper towel.
    • Place a heavy cast-iron pan above it.
    • Leave it alone for 30 minutes.
    • After 30 minutes, the liquid will all be gone. The texture will be meatier once you cook it.

    Tips on making Tofu Lettuce Wraps:

    • do all the prep work ahead of time. 
    • press the tofu so there isn't any moisture in it. See instructions below.
    • work quick, don't overcook the veggies.
    • make sure you buy good quality lettuce boats so the lettuce is not flimsy.

    Tofu Lettuce Wraps (vegan, gluten-free, healthy)

    Tofu Lettuce Wraps are:

    Delicious
    Healthy
    Quick Meal
    Weeknight Meal
    Low Carb
    High Protein
    Vegan
    Gluten-Free
    Tofu Lettuce Wraps

    How to make Tofu Lettuce Wraps recipe step by step?

    Prep

    1. Prepare the sauce - mix soy sauce, hoisin sauce, rice vinegar, and Ching's red chili sauce in a bowl. If you don't have Ching's Chili Sauce, substitute Siracha.
    2. Press the tofu. Wrap tofu in a paper towel. Place a heavy castiron over it so the moisture is absorbed. This takes 30 minutes. 
    3. Chop the mushrooms, red bell pepper, and ginger.
    4. Chop water chestnuts.
    5. Chop scallions.

    Cook

    1. Heat a nonstick wok on medium heat. Once hot, add oil, followed by dry red chilies. Saute for 30 seconds.
    2. Add tofu - crumble it so it's easier to cook.
    3. Use a wooden spoon to break up the tofu. Cook for 6-7 minutes.

    4. Now add the mushrooms and cook for 5 minutes. The mushrooms will release some liquid.
    5. This is what you should have.
    5. Add chestnuts and red bell pepper. Also, add ginger and garlic. Cook for 2 minutes until warmed through. Don't overcook the veggies.
    6. Add scallions. Stir.

    7. Add all the sauce you prepared earlier. Stir.
    8. Finish with unsalted cashews. Stir.
    9. This is what you should have. Serve with lettuce wraps.

     

    Enjoy!

     

    More Tofu Recipes!

    • Tofu Thai Red Curry
    • Chili Tofu
    • Tandoori Tofu Tacos
    • Tofu Pad Thai Sweet Potato Noodles
    • Tofu Sushi Bowl

    Recipe Card

    Tofu Lettuce Wraps

    Vegan, Gluten-free, Healthy
    5 from 10 votes
    By: Nisha
    Healthy, crunchy, and delicious Tofu Lettuce Wraps that look meaty and totally hit the spot. P.F. Chang's Copycat Recipe (close). 
    Prep Time 30 minutes mins
    Cook Time 17 minutes mins
    Total Time 47 minutes mins
    Servings 10 lettuce wraps
    Calories 107 kcal
    SaveSaved! Pin Print

    Equipment

    • Nonstick Wok
    • Primal Avocado Oil
    • Cutting Boards

    Ingredients
      

    for the sauce

    • 3 tablespoon soy sauce
    • 3 tablespoon hoisin sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon Ching's red chili sauce or Siracha

    for the sauteed tofu

    • 1 ½ tablespoon avocado oil
    • 4 dry red chilies broken
    • 16 ounces extra-firm tofu pressed & cubed
    • 8 ounces baby bella mushrooms finely chopped
    • 8 ounces water chestnuts drained, rinsed, finely chopped
    • ½ medium red bell pepper finely chopped
    • 1 ½ inch piece ginger chopped
    • 4 cloves garlic chopped
    • 1 cup scallions chopped
    • add the sauce from above
    • ¼ cup cashews roughly chopped

    for garnish

    • sprinkle white sesame seeds

    Instructions
     

    Prep

    • Prepare the sauce - mix soy sauce, hoisin sauce, rice vinegar, and Ching's red chili sauce in a bowl. If you don't have Ching's Chili Sauce, substitute Siracha.
    • Press the tofu. Wrap tofu in a paper towel. Place a heavy castiron over it so the moisture is absorbed. This takes 30 minutes.
    • Chop the mushrooms, red bell pepper, and ginger.
    • Chop water chestnuts.
    • Chop scallions.

    Cook

    • Heat a nonstick wok on medium heat. Once hot, add oil, followed by dry red chilies. Saute for 30 seconds.
    • Add tofu - crumble it so it's easier to cook.
    • Use a wooden spoon to break up the tofu. Cook for 6-7 minutes.
    • Now add the mushrooms and cook for 5 minutes. The mushrooms will release some liquid.
    • This is what you should have.
    • Add chestnuts and red bell pepper. Also, add ginger and garlic. Cook for 2 minutes until warmed through. Don't overcook the veggies.
    • Add scallions. Stir.
    • Add all the sauce you prepared earlier. Stir.
    • Finish with unsalted cashews. Stir.
    • This is what you should have. Serve with lettuce wraps.

    Nutrition

    Calories: 107kcalCarbohydrates: 11gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 449mgPotassium: 346mgFiber: 2gSugar: 4gVitamin A: 460IUVitamin C: 37mgCalcium: 36mgIron: 2mg
    Course Appetizer, Main Course
    Cuisine Asian
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

     

    « Hariyali Paneer Tikka (gluten-free, vegetarian)
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Archana says

      January 05, 2022 at 5:36 pm

      5 stars
      Enjoyed this guilt free recipe. So fresh and flavorful!

      Reply
    2. Sumita B says

      May 03, 2021 at 12:04 pm

      5 stars
      Easy to follow and amazing flavor. It was delicious - our whole family enjoyed this recipe!

      Reply
    3. Sanjana says

      April 12, 2021 at 2:02 am

      5 stars
      This was amazing loved the tofu lettuce wraps

      Reply
    4. Reema says

      April 11, 2021 at 4:29 am

      5 stars
      Such an easy and delicious recipe! We loved it!

      Reply

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    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

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