Tofu lettuce wraps

Name: Tofu lettuce wraps
Prep time: 40 minutes
Yield: 6.0
Ingredients: 1 (16-ounce) block firm tofu, drained and pressed; 2 tablespoons avocado oil, divided; 1 (8-ounce) package mushrooms, finely chopped; 1 (8-ounce) can water chestnuts, drained and chopped; 4 garlic cloves, minced; 1 tablespoon finely chopped fresh ginger; 4 green onions, thinly sliced, white and green parts separated; 0.25 cup hoisin sauce; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon sriracha; 6 ounces thin rice vermicelli; 2 cups high smoke point oil, such as avocado or canola, for frying; 1 head butter lettuce, leaves separated; 1 lime, cut into wedges

If you love the famous lettuce wraps at P.F. Chang’s, this copycat version is about to become a new favorite. These tofu lettuce wraps are filled with savory crumbled tofu, mushrooms, and crunchy water chestnuts, all tossed in a rich, tangy sauce made with hoisin, soy sauce, rice vinegar, and a touch of sriracha. Fresh garlic, ginger, and green onions add even more flavor to every bite.

Spoon the filling into soft, crisp butter lettuce leaves, then top with crispy rice noodles and a squeeze of lime for the perfect mix of textures. They’re fully plant-based and packed with protein, and they come together in about 40 minutes. Serve them as a shareable appetizer, or enjoy them as a light, satisfying meal any night of the week.

Preparation Time: 40 minutes

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Ingredients

SERVINGS:

Calories: 330 Protein: 12 g

Filling

1 (16-ounce) block firm tofu, drained and pressed
2 tablespoons avocado oil, divided
1 (8-ounce) package mushrooms, finely chopped
1 (8-ounce) can water chestnuts, drained and chopped
4 garlic cloves, minced
1 tablespoon finely chopped fresh ginger
4 green onions, thinly sliced, white and green parts separated

Sauce

0.25 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sriracha

Crispy noodles

6 ounces thin rice vermicelli
2 cups high smoke point oil, such as avocado or canola, for frying

For serving

1 head butter lettuce, leaves separated
1 lime, cut into wedges

Preparation

Prep the ingredients: Drain, press, and crumble the tofu. Chop the mushrooms, water chestnuts, garlic, ginger, and green onions, keeping the white and green parts of the green onions separate.
Make the sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha. Set aside.
Brown the tofu: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the tofu and cook for 5 minutes without stirring, letting it brown and release its moisture. Stir, then cook for another 5 minutes. Transfer to a plate.
Cook the aromatics: Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to medium. Add the mushrooms, garlic, ginger, and green onion whites and sauté until the onions are tender, about 5 minutes.
Combine: Return the tofu to the skillet with the water chestnuts and green onion greens. Pour in the sauce and stir to coat. Reduce the heat and simmer for 2 minutes.
Fry the noodles: Heat the frying oil in a medium saucepan or wok. Test with one strand of noodle; it should puff up right away. Working in small batches, fry the noodles for about 5 seconds, until puffed, then transfer to a paper towel-lined plate.
Serve: Arrange the crispy noodles on a platter and top with the tofu filling. Serve with butter lettuce leaves and lime wedges, so everyone can spoon the filling into the lettuce and wrap it up.

Savory crumbled tofu and mushroom filling on a bed of crispy rice noodles with lime wedges, next to fresh butter lettuce leaves.

Tips

Press the tofu well: The drier the tofu, the better it browns and the more sauce it absorbs.
Break up the noodles: Break the rice vermicelli into smaller pieces before frying, since they puff to several times their size.
Test the oil first: Drop in a single noodle. If it puffs up right away, the oil is ready. If it sinks or stays flat, give the oil a little more time to heat up.
Keep the lettuce crisp: Rinse and dry the lettuce leaves well, then chill them until serving so they stay fresh and crunchy.
Make it spicier: Add more sriracha to the sauce, or serve with chili oil on the side.
Skip the frying: For an easier version, top with chopped peanuts or cashews for crunch instead of the fried noodles.
Make ahead: Make the filling up to 2 days ahead, then reheat in a skillet. Fry the noodles and prep the lettuce right before serving.
Storage: Refrigerate the filling in an airtight container for 3-4 days. Store the lettuce separately, wrapped in a damp paper towel, and keep the crispy noodles in an airtight container at room temperature for 2 to 3 days.
Reheating: Warm the filling in a skillet over medium heat, adding a splash of water if it seems dry.