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PF Chang's Vegetarian Lettuce Wraps (Copycat)

adaptmyrecipe.com/recipes/pf-changs-vegetarian-lettuce-wraps

Prep10min Total25min Serves4 portions Hands-on20min DevicesTM6 AuthorChef Jose

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PF Chang's Vegetarian Lettuce Wraps (Copycat)

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PF Chang's Vegetarian Lettuce Wraps (Copycat)

Crispy tofu and mushroom filling in a savory hoisin-ginger sauce, served in fresh butter lettuce cups.

Copycat Chinese Takeout Vegetarian Gluten Free Nut Free
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PF Chang's Vegetarian Lettuce Wraps (Copycat)

Essentials

Ingredients

  • 56 g hoisin sauce
  • 36 g soy sauce
  • 15 g rice vinegar
  • 15 g mirin
  • 1 tsp sesame oil
  • 2 garlic cloves, peeled
  • 10 g fresh ginger, peeled
  • 225 g cremini mushrooms, quartered
  • 225 g water chestnuts, drained
  • 4 green onion stalks, cut in 1-inch pieces
  • 400 g extra-firm tofu, pressed and crumbled
  • 1 Tbsp avocado oil
  • 1/4 tsp red pepper flakes
  • 8 butter lettuce leaves
  • Sesame seeds, green onions, shredded carrot for garnish

Method

Preparation

  1. 1 Add 56 g hoisin sauce to mixing bowl.Weigh
  2. 2 Add 36 g soy sauce to mixing bowl.Weigh
  3. 3 Add 15 g rice vinegar to mixing bowl.Weigh
  4. 4 Add 15 g mirin to mixing bowl.Weigh
  5. 5 Add 1 tsp sesame oil to mixing bowl.Weigh
  6. 6 Add 2 garlic cloves to mixing bowl.Weigh
  7. 7 Add 10 g fresh ginger to mixing bowl.Weigh
  8. 8 Blend 10 sec/speed 7. Pour sauce into a small bowl and set aside. Clean mixing bowl.Blend
  9. 9 Add 225 g cremini mushrooms, quartered, to mixing bowl.Weigh
  10. 10 Chop mushrooms 5 sec/speed 5. Transfer to a separate bowl. Scrape down sides of mixing bowl with spatula.5s / sp5
  11. 11 Add 225 g water chestnuts to mixing bowl.Weigh
  12. 12 Chop water chestnuts 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.3s / sp5
  13. 13 Add 4 green onion stalks, cut in 1-inch pieces, to mixing bowl.Weigh
  14. 14 Chop 3 sec/speed 5. Transfer all chopped vegetables to the bowl with mushrooms.3s / sp5
  15. 15 Add 1 Tbsp avocado oil to mixing bowl.Weigh
  16. 16 Add 400 g extra-firm tofu, crumbled, to mixing bowl.Weigh
  17. 17 Add 1/4 tsp red pepper flakes to mixing bowl.Weigh
  18. 18 Sauté tofu 5 min/120°C/speed 1 without measuring cup, for browning.5min / 120°C / sp1
  19. 19 Add reserved chopped mushrooms, water chestnuts and green onions to tofu in mixing bowl and cook 3 min/120°C/speed 1 without measuring cup.3min / 120°C / sp1
  20. 20 Add reserved sauce and cook 2 min/120°C/speed 1 without measuring cup.2min / 120°C / sp1
  21. 21 Transfer filling into butter lettuce cups. Top with reserved green onions, shredded carrot and sesame seeds. Serve immediately.

Notes

Tips

  • Press tofu for at least 15 minutes before crumbling for best texture.