I have some fond memories of visiting PF Chang's restaurant whenever I visited Florida years and years ago. And I'd always get the same thing, their tofu lettuce wraps. They're light, refreshing and super flavourful, so what's not to love? It's been a long time since I've enjoyed PF Chang's tofu lettuce wraps, but as soon as I bit into these, I knew these were IT. These vegan lettuce wraps are perfect for a quick weeknight dinner, a meatless option and for meal prepping. I like making a big batch of the tofu and mushrooms to have on hand for a quick lunch or dinner.
Traditionally these are made with water chestnuts, but I prefer not using them (I just don't like them). Instead, I swap them out for some cashews, for a little crunch and texture. Feel free to use whatever you like.
Making these PF Chang's tofu lettuce wraps is pretty easy once you have some items prepped.
When making the tofu, I like to use my frozen tofu method (which you can find out how to do here). But, if you don't want to do that, you can just use fresh tofu that has been pressed of water.
If using frozen tofu, boil it in water (as per my method) and then let it cool. Crumble the tofu with your hands.
Heat a large skillet over medium heat. I Prefer to use a cast iron skillet for this, be sure it's well seasoned.
Once your skillet is hot, add the crumbled tofu with a splash of avocado oil. Let it brown for about seven to eight minutes.
To get it crispy and browned, let it brown on one side before stirring and flipping the crumbles. Set the tofu aside.
Cook the mushrooms over medium heat for about two minutes, until the water has released. Then add the cashews. Cook until toasted, reducing the heat to medium-low, about four to five minutes more.
Add in the shallot, garlic, ginger and green onions and stir to combine, cook for about two to three more minutes.
In a small bowl, whisk together the hoisin, tamari, rice vinegar, sriracha and sesame oil.
Add the carrot and the tofu back into the skillet. Pour the sauce all over everything, toss to combine.
Once the sauce has thickened, it will only take a minute or so. Remove from the heat.
Serve in lettuce cups and top with sesame seeds and green onions.
Are you ready to make these easy and delicious tofu lettuce cups? Let's get to it!
If you make these PF Chang's tofu lettuce wraps please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing from you!
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These PF chang's tofu lettuce wraps are just like the famous restaurant version! Plus they're easy to make and perfect for meal prepping too.
For the filling:
For the sauce:
For the lettuce wraps:
if using frozen tofu, remove from packaging and boil first for 14 minutes, flipping halfway through. Remove and let cool before crumbling with your hands. Full instructions can be found here.
If using fresh tofu, drain and press to remove excess water. Then crumble with your hands.
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