“Tasty tofu lettuce wraps” or “Move over P.F. Chang’s”
We decided to try making lettuce wraps because of repeatedly having this wonderful concoction at P.F. Chang’s.
When we go to P.F. Chang’s we never actually order any entrées and just stick to the “starters”. And for the most part we only get the lettuce wraps. We both get ourselves an order of the vegetarian lettuce wraps and sometimes we get some rice to go along with it. We make a meal out of what P.F. Chang’s considers to be an appetizer. For us it has all a meal needs; lettuce, tofu, mushrooms, water chestnuts, and some sauces and spices.
To us these taste better than the wraps at P.F. Chang’s. So good in fact that we not only had them for dinner but we also had them the next morning for breakfast/brunch 😉
cooked rice (amount and type is up to you,but we suggest around 4 servings)
head of lettuce
1 pound extra firm tofu, sometimes we even do 1 1/2 pounds if we have the extra tofu (drained)
2 3/4 cups chopped mushrooms (your choice,but preferably shitake)
4 tablespoons chopped garlic (fresh)
2 tablespoons chopped ginger (fresh)
4 oz chopped water chestnuts (drained)
red pepper flakes
Earth Balance (or Vegan margarine/oil of choice)
Chop your the tofu into tiny squares. Then spread out the tofu on pan/cookie sheet ( We like to VERY lightly oil/”butter” the pan with EB so that the tofu doesn’t stick). Top with pepper, red pepper flakes, and soy sauce (to taste for the most part,but don’t over do it). Also top with just a little bit of onion powder. Bake on 375 degrees for about 35-40 minutes.
At this time you can also start cooking the rice. Follow the brand/package directions for the amount of rice you are wanting.
When the tofu is almost done, melt some EB in a wok or frying pan and throw in the chopped up garlic and ginger. Saute for around 5 minutes or so until they are softer. Add in the mushrooms. At this time you can add soy sauce, usually about 4 shakes (depending on your palette). Also if you want to at this point it would be a good time to add some more pepper, pepper flakes, and/or onion powder.
Cook for about another 10 minutes or so [add the water chestnuts at this point], then add the tofu to the wok or frying pan and finish up the cooking – not long, just around 3 minutes.
Wash and dry the lettuce and pull off pieces about the size of your palm (some times we are bad and skip this step, but usually because it is organic lettuce).
Spoon the mixture and some rice onto the lettuce and roll it up and enjoy these tasty tofu lettuce wraps.