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The Pioneer Woman put a southwest spin on her tofu lettuce wraps by adding corn and chili powder (which I may try at some point), but today’s recipe is all about harnessing the flavors and ingredients that give P.F. Chang’s famous lettuce wraps the cult following they enjoy, but in a light and healthy way you can enjoy any night of the week.
Vegetarian Lettuce Wraps Leftover Tips:
- Any leftover filling keeps well in the refrigerator for several days. I recommend rewarming the leftovers in a skillet over medium heat—they’ll taste as fresh as if you had just made the recipe.
- In addition to serving my vegetarian copycat P.F. Chang’s filling as a lettuce wrap, I also like to mix the extra portions with brown rice or scramble them with eggs for quick, healthy lunches throughout the week.
YIELD: 4 servings
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
Ingredients:
- 3 tablespoons hoisin sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons canola or grapeseed oil
- 1 (12- to 14-ounce) package extra-firm tofu (do not use silken)
- 8 ounces baby bella (cremini) mushrooms, finely chopped
- 1 (8-ounce) can water chestnuts, drained and finely chopped
- 2 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon red pepper flakes (omit if sensitive to spice)
- 4 green onions, thinly sliced, divided
- 8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
- Optional for serving: grated carrots, additional red pepper flakes
Directions:
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
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