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

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!

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 are:

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

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

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5 from 10 votes

Tofu Lettuce Wraps

By: Nisha Kapur

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 minutes

Cook Time: 17 minutes minutes

Total Time: 47 minutes minutes

Servings: 10 lettuce wraps

Cook ModePrevent your screen from going dark

EQUIPMENT

• Nonstick Wok
• Primal Avocado Oil
• Cutting Boards

INGREDIENTS 

1x2x3x

for the sauce

• ▢ 3 tbsp soy sauce
• ▢ 3 tbsp hoisin sauce
• ▢ 1 tbsp rice vinegar
• ▢ 1 tbsp Ching's red chili sauce, or Siracha

for the sauteed tofu

• ▢ 1 1/2 tbsp 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
• ▢ 1/2 medium red bell pepper, finely chopped
• ▢ 1 1/2 inch piece ginger, chopped
• ▢ 4 cloves garlic, chopped
• ▢ 1 cup scallions, chopped
• ▢ add the sauce from above
• ▢ 1/4 cup cashews, roughly chopped

for garnish

• ▢ sprinkle white sesame seeds

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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: 107kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 449mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 37mg | Calcium: 36mg | Iron: 2mg

Additional Info

Course: Appetizer, Main Course

Cuisine: Asian

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