Prepare to be wowed by these Tofu Lettuce Wraps that surpass PF Chang’s! They’re quick, easy, and full of flavour. Imagine tofu and veggies in a tasty sauce with crunchy rice noodles, all wrapped in crisp lettuce. Perfect for a weeknight meal that’s anything but boring!
🥬 Fresh Crisp Asian Lettuce Wraps
I used to enjoy PF Chang’s tofu lettuce wraps but wanted extra crunch from noodles and veggies. So, I created my version, packed with refreshing water chestnuts and addictive crispy rice noodles!
If you’re a fan of vegan Asian cuisine and love dishes like Teriyaki Udon Noodles or Teriyaki Tofu, these vegan lettuce wraps are a must-try!
Why You’ll Love This Recipe
- Packed With Favour & Texture – Tender tofu, crispy rice noodles, and fresh lettuce create an irresistible combination that I can’t get enough of!
- Appetizer or Entrée – This recipe is versatile. It can serve as a starter or a satisfying main dish for your guests.
- PF Chang’s Inspiration – Make PF Chang’s lettuce wraps at home for a taste of the restaurant experience in your kitchen.
Ingredient Notes
Don’t be discouraged by the long list of ingredients! You can find everything at your Asian store or in the international aisle. Plus, once you have them, you’ll find many more recipes on my blog to use them in.
- Vegan Oyster Sauce – My top pick is Lee Kum Kee’s vegetarian stir-fry sauce, also known as mushroom oyster sauce in other brands. It’s an essential ingredient that adds umami flavour.
- Chili Garlic Sauce – Brings a bold, spicy flavour. I prefer the Huy Fong brand.
- Mirin – This is a Japanese rice wine used to add a subtle sweetness.
- Dark Soy Sauce – Adds a deep colour and a slightly sweet undertone. It is thicker in consistency compared to regular soy sauce.
- Canned Water Chestnuts – You can find them sliced or whole in a can; both options work well for this recipe since you’ll be dicing them. They offer a satisfying crunch to this dish.
- Tofu – Use extra firm tofu.
- Oil – For frying the rice noodles, Use any neutral oil with a high smoke point, such as vegetable oil, canola, sunflower, or peanut oil.
- Vermicelli Rice Noodles – Make sure to include these! They fry up quickly and add a fun crunch to the wraps that you won’t want to miss!
- Lettuce – I used Boston lettuce (butter lettuce), but you can also choose iceberg lettuce, which is crispier and what PF Chang’s uses.
How To Make It
Make The Crispy Rice Noodles: Break the dry vermicelli rice noodles into smaller pieces. Heat 1 inch of oil in a large frying pan over medium-high heat for 1-2 minutes. Test the oil by adding a few noodles; the oil is ready if they puff up and get crispy in less than 5 seconds. If not, wait a bit longer.
Once the oil is hot, add a handful of noodles and fry until crispy, which only takes a few seconds. Transfer to a paper towel-lined plate. Reduce the heat to medium if needed to avoid burning.
Make The Filling: Combine vegan oyster sauce, soy sauce, chilli garlic sauce, mirin, dark soy sauce, sesame oil, and water in a bowl to create the sauce. Set it aside.
Add 1 tbsp oil to a large nonstick frying pan over medium-high heat. When the pan is hot, add the mushrooms, water chestnuts, carrots, red pepper, garlic, and ginger and cook for 4-5 minutes or until mushrooms are cooked through.
Pat the tofu dry with a paper towel, then crumble it with your hands into the pan and stir to combine. Pour in the sauce and cook until warmed through. Add the cilantro, stir, and remove from heat.
To Assemble Lettuce Wraps, place crispy rice noodles and tofu filling in lettuce leaves. Garnish with cilantro and sesame seeds, enjoy immediately.
👩🏻🍳 Jazz’s Tips
- Vegan oyster sauce – Look for vegan or vegetarian oyster sauce alternatives made with mushrooms, commonly found in Asian markets. I use Lee Kum Kee’s vegetarian stir-fry sauce, which is a staple in my kitchen.
- Oil temperature – May take a few tries to get right. When it’s hot enough, your noodles will puff up in 3-4 seconds. If not, they won’t cook properly and might burn.
- Choose fresh lettuce – I used Boston lettuce for its buttery texture, but you can also use iceberg for a crispier texture like PF Chang’s. Romaine is another option, but its narrower shape holds less filling.
- Meal prep – You can prepare the tofu filling and store it in the fridge for 4 days. Assemble the wraps just before serving for optimal freshness. The filling tastes excellent, whether served warm or chilled.
Serving Suggestions
You can serve these tofu lettuce wraps as an appetizer or main dish, and they also taste great when paired with this simple Sunomono Cucumber Salad.
Variations
Protein – If you dislike tofu, swap it for coarsely mashed chickpeas.
No Lettuce – Serve the filling over jazz rice, noodles, or salad greens for a delicious meal. These options are a great way to use up any leftover tofu filling.
Storage & Reheating
Keep tofu filling and lettuce separate.
Refrigerate tofu in an airtight container for up to 4 days and lettuce in a food storage bag for the same duration.
Reheat the filling in the microwave or on the stove until warmed through.
Frequently Asked Questions
I prefer using Boston or Bibb lettuce for wraps because of their mild buttery flavour and naturally rounded leaves, which make perfect cups for holding the filling. Iceberg and romaine lettuce are also excellent choices, although romaine’s narrower shape means it will hold less filling.
To avoid tearing, refrain from overfilling your lettuce leaves when wrapping them.
After washing the lettuce, dry it well to prevent the filling from getting soggy. Fill the lettuce cups just before serving to avoid sogginess if left too long.
⭐️ MORE VEGAN ASIAN RECIPES
- Spicy Tofu Crunch Roll
- Teriyaki Udon Noodles
- Vegan Kakiage Tempura
- Garlic Chili Udon
- Vegan Mapo Tofu
- Vegan Japanese Egg Salad
Tofu Lettuce Wraps (PF Chang’s Copycat)
Ingredients
Crispy Rice Noodles
- 66g dried vermicelli rice stick noodles
- vegetable oil, for frying
Tofu & Veggie Filling
- 2 tbsp vegan oyster/stir fry sauce
- 1 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tbsp mirin
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 2 tbsp water
- 8 cremini mushrooms, finely chopped
- 1 can (227ml) water chestnuts drained, finely chopped
- 1 medium carrot, shredded
- ½ red bell pepper, diced
- 3 cloves garlic, finely chopped
- 1 tbsp freshly grated ginger
- 350g extra firm tofu
- 1 tbsp vegetable oil
- ¼ cup fresh cilantro, chopped
Assemble Wraps
- 1 head Lettuce (boston or iceberg)
- fresh cilantro, garnish
- sesame seeds, garnish
Instructions
Crispy Rice Noodles
- Break the dry vermicelli rice noodles into smaller pieces. Heat 1 inch of oil in a large frying pan over medium-high heat for 1-2 minutes. Test the oil by adding a few noodles; the oil is ready if they puff up and get crispy in less than 5 seconds. If not, wait a bit longer.
- Once the oil is hot, add a handful of noodles and fry until crispy, which only takes a few seconds. Transfer to a paper towel-lined plate. Reduce the heat to medium if needed to avoid burning.
Tofu & Veggie Filling
- Combine vegan oyster sauce, soy sauce, chilli garlic sauce, mirin, dark soy sauce, sesame oil, and water in a bowl to create the sauce. Set it aside.
- Add 1 tbsp oil to a large nonstick frying pan over medium-high heat. When the pan is hot, add the mushrooms, water chestnuts, carrots, red pepper, garlic, and ginger and cook for 4-5 minutes or until mushrooms are cooked down.
- Pat the tofu dry with a paper towel, then crumble it with your hands into the pan and stir to combine. Pour in the sauce and cook until warmed through. Add the cilantro, stir, and remove from heat.
Assemble Wraps
- Place crispy rice noodles and tofu filling in lettuce leaves. Garnish with cilantro and sesame seeds, enjoy immediately.
Notes
- Vegan Oyster Sauce – Look for vegan or vegetarian oyster sauce alternatives made with mushrooms, commonly found in Asian markets. I use Lee Kum Kee’s vegetarian stir-fry sauce, which is a staple in my kitchen.
- Oil temperature – May take a few tries to get right. When it’s hot enough, your noodles will puff up in 3-4 seconds. If not, they won’t cook properly and might burn.
- Meal Prep – You can prepare the tofu filling and store it in the fridge for 4 days. Assemble the wraps just before serving for optimal freshness. The filling tastes excellent, whether served warm or chilled.
I’ve never tried a lettuce wrap before and I’m hooked. These taste so fresh and healthy and amazing. Super fun to make too! The crispy rice noodles add a perfect crunch with the lettuce. Also couldn’t stop eating spoonfuls of the filling by itself lol. So good as a dip with rice crackers as well. 11/10 recipe easily!