Vegan Lettuce Wraps

P.F. Chang’s is one of my favorite restaurants and I love their vegetarian lettuce wraps (Ma Po Tofu is also awesome)!  However, I know when I go there that I’m consuming way more sodium and fat than my RDA.  The lettuce wraps have 2,390 mg sodium and 21 g fat!

I decided I wanted to make a healthier version at home that I could feel better about eating.  This also has lots more veggies, which you can feel free to add or omit according to what you have.  My wife and I love this recipe, which I’ve adapted from others I’ve found online, and it makes enough for us to both have dinner and then lunch the next day too.

What you’ll need for the sauce:

1 tablespoon hoisin sauce
1 teaspoon agave
2 teaspoons white miso paste
3 tablespoons Bragg’s liquid aminos (or soy sauce)
2 tablespoons rice vinegar
1 teaspoon sesame oil
3 cloves garlic, minced
1 Tablespoon freshly ginger, peeled and grated

For the filling:

1 Tablespoon olive or grapeseed oil
12 oz  extra firm tofu
8 oz mushrooms, finely chopped
8-oz can water chestnuts, drained and finely chopped
1/3 cup green onions, chopped
1 red bell pepper, finely chopped
2 medium carrots, finely diced (or use the large grate side of a box grater)
pinch red pepper flakes, if desired

10-12 Large leaves from a head of romaine, green leaf lettuce, or (if you must) ice berg lettuce

Mix all of the sauce ingredients together and set aside.

Wrap the tofu in a clean kitchen towel and set a heavy pot or iron skillet on top for about 5 minutes or so.  You can leave it longer, while you chop up all the veggies.  You want to get as much liquid out of the tofu as you can.

Once you’ve got everything ready, heat a large wok or skillet over medium heat with the oil.  Break the tofu into chunks with your hands and then crumble each chunk into the pan (think tofu scramble).  Go ahead and add the onions and bell pepper too since they take longer to cook.  Cook this mixture, stirring occasionally and breaking up any larger chunks of tofu with your spatula, for about 5 minutes.

Add the mushrooms, water chestnuts, and carrots and cook another 5 minutes.

Finally, add the red pepper flakes (if using), the sauce mixture, and the green onions and heat through another 3 minutes or so.

Serve by filling each lettuce leaf with around 1/4 cup filling, depending on how big your lettuce is.  I typically just place the bowl of filling and a separate bowl with lettuce leaves in the middle of the table and we stuff and eat them one at a time.


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