- Prep-time: / Ready In:
- Makes 16 wraps
- Serving size: 4 lettuce wraps
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Inspired by the signature P.F. Chang’s appetizer, these company-worthy tofu lettuce wraps are easy enough for a weeknight meal. Crumbled tofu, umami-rich mushrooms, sweet red bell pepper, and crunchy water chestnuts are coated in a mouthwatering orange-soy sauce. Spoon the tofu-veggie mixture and noodles into lettuce leaves and garnish with toasted sesame seeds. Ready in 35 minutes!
For more inspiration, check out these tasty ideas:
Ingredients
- ½ of a 14- to 16-oz. package extra-firm water-packed tofu
- 8 oz. thin brown rice vermicelli or capellini noodles
- ⅓ cup low-sodium vegetable broth
- ¼ cup orange juice
- 2½ tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 teaspoons pure cane sugar
- 2 teaspoons cornstarch
- 8 oz. cremini or button mushrooms, chopped
- 1 medium bell pepper (any color), chopped
- 1 8-oz. can sliced water chestnuts, drained and chopped
- 1½ cups shredded carrots
- 3 scallions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 32 iceberg or Bibb lettuce leaves
- 2 teaspoons toasted sesame seeds
Instructions
- Place tofu between folded paper towels. Top with a plate and a heavy can of food. Let stand 15 minutes. Crumble drained tofu into a small bowl. Meanwhile, cook noodles according to package directions. Drain; rinse with warm water. Drain again well; cover to keep warm.
- For sauce, in a small bowl whisk together vegetable broth and the next five ingredients (through cornstarch) until smooth; set aside.
- In a large skillet cook mushrooms and bell pepper over medium 5 to 7 minutes or just until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add water chestnuts, ¾ cup of the carrots, the scallions, garlic, and ginger; cook and stir 3 minutes more. Add tofu.
- Stir sauce and add all at once to skillet. Cook, stirring gently, 2 to 3 minutes or until filling is well combined and sauce is thickened and bubbly.
- Arrange lettuce leaves in stacks of two. Fill the layered lettuce leaves with tofu mixture and noodles; top with the remaining ¾ cup shredded carrots and the sesame seeds.
Nutritional Information:
Per serving (4 lettuce wraps): 358 calories, 68 g carbohydrates, 14 g protein, 5 g total fat, 0 g saturated fat, 0 g cholesterol, 470 mg sodium, 8 g fiber, 10 g sugar
Note: Nutritional information is provided as an estimate only.
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