Vegetarian Lettuce Wraps | Copycat PF Changs

When a P.F. Chang’s opened in my hometown of Wichita, Kansas, it was A Big Deal. New restaurants always generate a buzz, especially chains associated with larger cities. P.F. Chang’s was no exception. The two-hour wait lasted for months, and when my family finally scored a table, our server insisted that we order the lettuce wraps. She was SO RIGHT.

Although I typically begin my recipe posts by describing the dish, this time, I thought I’d share a few excerpts from the comments section. I can’t even tell you how happy these make me to read (and reread). Thank you.❤️

Oh my lanta. I don’t often leave feedback on recipes I found online, but I have to tell you how impressed I am by these lettuce wraps. The appetizer was always my fav at P.F. and since going meatless a couple years ago, I pretty much resigned to the fact that I’d never enjoy them again. I made them tonight and… Wow. Just wow. Delicious. The consistency and flavor were spot on.
These are fabulous! I make them when I want to do something special for friends and family. Feels like eating at PF Changs!
This recipe is delicious and so easy. Made this for dinner tonight, and it was an instant hit with the whole family!
Just made these last night with my 10 year old daughter who is a well known hater of mushrooms and onions and she could not stop raving about this meal. She said, “Mom, it’s like a party in your mouth!”
I’ve never cooked with tofu until I made this recipe. Wow! The flavors and textures were spot on to the originals. Delicious. Even though it made a large amount my husband and I devoured almost all of it in one sitting!
I just made these tonight, and they are AMAZING!!! I eat tofu all the time, but even my husband who’s not really a fan of it enjoyed these!
Absolutely DEELISH. Better than P F Changs!

Ingredients:

• 3 tablespoons hoisin sauce
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons canola or grapeseed oil
• 1 (12- to 14-ounce) package extra-firm tofu (do not use silken)
• 8 ounces baby bella (cremini) mushrooms, finely chopped
• 1 (8-ounce) can water chestnuts, drained and finely chopped
• 2 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon red pepper flakes (omit if sensitive to spice)
• 4 green onions, thinly sliced, divided
• 8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
• Optional for serving: grated carrots, additional red pepper flakes

Directions:

1. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
2. .....................................

for full instructions please see : www.wellplated.com

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