Vegan Lettuce Wraps Pf Changs Copycat Recipes
VEGAN LETTUCE WRAPS (P.F. CHANGS COPYCAT RECIPE)
This ???? Asian lettuce wraps recipe is made with mushrooms, These might be a copycat PF Changs lettuce wraps and they are super delicious. These vegan lettuce wraps are sure to satisfy carnivores and vegetarians alike, and they can also be made as chicken lettuce wraps.
Provided by Laura Reigel
Categories Appetizer Dinner Easy Light Fare
Time 30m
Number Of Ingredients 20
Steps:
- Make the Sauce: Mix the sauce ingredients in a small bowl and set aside.
- Cook the Mushrooms: Sauté the mushrooms, on medium-high, in a heavy-bottomed skillet with coconut oil and a little salt.
- When the mushrooms are browned nicely remove them from the pan and set aside.
- Sauté the Veggies: Add the celery, carrots, the whites of the green onions, the ginger and the garlic. Sauté until fragrant. About 4 minutes.
- Make the Sauce: Make a well in the center of the pan and add the sauce to the center of the pan. Bring liquid to a boil. Reduce the heat and then the sauce should thicken and be nice and glossy.
- Add the Crunch: Add the diced water chestnuts, the cashews, and the tofu. Return the mushrooms to the pan.
- Add the Aromatics: Remove from the heat and add cilantro, greens or the onions, and sesame seeds.
- Serve: Serve with lettuce cups.
Nutrition Facts : Calories 178 kcal, Carbohydrate 18 g, Protein 6 g, Fat 10 g, SaturatedFat 3 g, Sodium 558 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
LETTUCE WRAPS
Steps:
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 169 kcal, Carbohydrate 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Fiber 4 g, Protein 11 g, Sugar 8 g, UnsaturatedFat 4 g
P. F. CHANG'S VEGETARIAN LETTUCE WRAPS
Finally -- The VEGGIE Version! After scouring the internet for the vegetarian lettuce wraps, I finally broke down and decided to tweak the ubiquitous chicken recipe and this worked out great! The cooking sauce is from the original recipe but is enough for two batches of the veggie version so make go ahead and make the full recipe and reserve half for another batch. Save in a jar and store in the fridge until needed. Another tip: when buying bamboo shoots, get the strips. This will cut down on prep time as all you have to do is dice these. I've also included a sauce for adding to the individual wraps after cooking (just like in the restaurant!) I like my sauce spicy so you may want to experiment with the ingredients for a milder version.
Provided by CakeDiva
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Mix the cooking sauce in a bowl and set aside.
- For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
- In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
- Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
- Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).
- Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.
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- Optional Crispy Rice Noodles: To make crispy rice noodles as shown in photos, heat about ½ inch of oil in a large saute pan over medium high heat. Drop a single rice noodle into the oil. When it bubbles, the oil is hot enough. Working in batches, drop the noodles into the hot oil cooking for just a few seconds until they puff up. Remove from oil and set on a paper towel.
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- Veggies: Add the onion, mushrooms, garlic, and ginger. Cook until mushrooms have released their moisture and it evaporates. Onion should be soft at that point, about 10 minutes.
- Flavor: Add half of the green onions, water chestnuts, soy, hoisin, and rice vinegar. Cover and cook for 2 to 3 more minutes.
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