Tofu Lettuce Wraps (PF Chang's Copycat)
Tofu Lettuce Wraps that beat PF Chang's feature crispy noodles, flavorful tofu, and veggies in a tasty sauce. They're perfect for a weeknight meal that's anything but boring.
Servings: 4 servings
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.
Video
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.