May 17, 2022

PF Chang's Tofu Lettuce Wraps

PF Chang's Tofu Lettuce Wraps

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:

  • 1 16oz block tofu, crumbled (see notes for methods)
  • 1-2 tsps avocado oil, as needed to cook
  • 12 oz shiitake mushrooms, stems removed and sliced into strips
  • 1/3 cup raw cashews
  • 1/2 shallot, chopped fine
  • 1 tsp ginger, minced
  • 3 garlic cloves, minced
  • 4 stalks green onions, chopped, white and green parts separated
  • 2 large carrots, finely shredded

For the sauce:

For the lettuce wraps:

  • 12 lettuce wraps
  • sesame seeds
  1. Depending which method you are using for tofu, crumble the tofu and set aside.
  2. Heat a large cast iron skillet over medium heat. Once your skillet is hot, add a splash of avocado oil and the crumbled tofu. 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. Remove the tofu and set it aside.
  3. Add the mushrooms to the skillet and cook over medium heat for about two minutes, until some of the water has released. Then add the cashews. Cook until toasted, reducing the heat to medium-low for about four to five minutes more.
  4. Add the shallot, garlic, ginger and the white parts of the green onions and stir to combine, cook for about two to three more minutes.
  5. Meanwhile, in a small bowl, whisk together the hoisin, tamari, rice vinegar, sriracha and sesame oil.
  6. Add the carrot and the tofu back into the skillet. Pour the sauce all over everything, toss to combine and cook until thickened, about one to two minutes more.
  7. Remove from the heat and divide into lettuce cups. Garnish with the green parts of the green onions and sesame seeds. Enjoy!



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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April 18, 2024
This is one of my favorite recipes ever!!! I make this often & always make a double batch so I can have leftovers. I'll eat this for days, the flavor is so incredible. I like a lot of hoisin & ginger in mine.