Tofu Lettuce Wraps

You’re going to LOVE this one pot vegan dinner that’s so easy to make and the perfect healthy meal! This Vegan Lettuce Wraps recipe is a P. F. Chang copycat and I think it might even be better than the original. These vegan lettuce wraps come together in one skillet and make for a simple and delicious meal!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 Servings

Calories: 445 kcal per serving

Ingredients

3 tablespoons - hoisin sauce
3 tablespoons - soy sauce
2 tablespoons - rice vinegar
1 tsp - toasted sesame oil
1 block - extra firm tofu
2 teaspoons - canola or olive oil
8 ounces - cremini mushrooms
8 ounces cans - water chestnuts
2 cloves - garlic
2 teaspoons - ginger
¼ tsp - red pepper flakes
⅔ cup - green onions
8 - Bibb lettuce leaves
carrots

Instructions

In a small bowl, mix together the hoisin, soy sauce, vinegar, and sesame oil. Combine and set aside.
If you haven't done so, lightly press the tofu (see my guide on pressing tofu HERE). Dry it off with a towel or paper towels.
Heat the canola/ olive oil in a large skillet over medium heat. Once the oil is hot, crumble the block of tofu into small pieces directly into the skillet. Using a spatula, continue to break up the tofu as it sautees and cook for 5 minutes, stirring frequently.
Add in the mushrooms and cook for 3 additional minutes. The liquid from the mushrooms should mostly cook off and the tofu will start to turn a lightly golden brown. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onion. Cook for 1 additional minute.
Pour the hoisin sauce mixture into the skillet and stir to combine so that everything is covered in the sauce. Cook for 1-2 additional minutes so that the sauce can heat through.
Serve the tofu mixture into your lettuce leaves and topped with the shredded carrot. ENJOY!

Nutrition