Tofu Shiitake Lettuce Wraps
I think everyone who has ever been to a P.F. Changs before has tried their infamous chicken lettuce wraps. I used to like them so much that I would only order those when I went there and that sauce that they mixed up in front of you… I could have drunk that stuff. I know P.F. Changs has a tofu version of their lettuce wrap, but to be honest I have no idea if it’s vegan, I haven’t been to a P.F. Changs in years. Considering I most likely won’t ever go to a P.F. Changs again, I decided to make my own version of their delicious lettuce wraps and of course the spicy soy mustard sauce that went with it.
In place of chicken I used extra firm tofu that I pressed, broke up into chunks and then baked until it got a similar texture to ground meat. I actually just discovered this way of cooking tofu and let me tell you, it can be used for so many different recipes that would traditionally have ground meat in it. I have used it for tacos and as a Italian “sausage” topping for pizza just by changing the seasonings. For the lettuce, I used butter lettuce (a.k.a Boston Bibb lettuce), but I believe P.F. Changs used iceberg. Iceberg would definitely be cheaper, I just really like the look and taste of butter lettuce. The sauce that they make for you is a combination of soy sauce, garlic chili paste and spicy mustard. I didn’t have garlic chili paste so I used Sriracha and it worked out well enough!
For the lettuce wraps:
½ tsp. sesame oil
½ block of tofu, pressed & drained
1 tsp. soy sauce
¼ tsp. ginger powder
¼ tsp. garlic powder
½ tsp. vegetable oil
1 5oz. container of shiitake mushrooms, chopped
1 8oz can of water chestnuts, chopped (~1 cup)
2 green onions, green and white parts, thinly sliced
1 Tbsp. soy sauce
2 tsp. coconut sugar
2 tsp. Hoisin sauce
½ tsp. garlic powder
1 head of butter lettuce
For the spicy sauce:
1½ Tbsp. soy sauce
1 Tbsp chili garlic paste OR Sriracha
½ tsp. spicy brown mustard
Preheat oven to 400°F.
Crumble tofu into small pieces into a small bowl using a fork or your hands. Mixing in the sesame oil, soy sauce, garlic powder and ginger powder. Place on a parchment paper lined baking tray and bake for about 30 minutes, stirring the tofu every 10 minutes. The tofu will be done when it is golden brown and looks “dried out” it will have a “springy” texture. Set aside.
In a large sauté pan, add oil and heat over medium high. Add in the mushrooms and sauté until softened. Add in the water chestnuts and green onions and sauté for 1-2 minutes more. Add in the tofu, soy sauce, coconut sugar, Hoisin, and garlic powder and stir to combine. Sauté for 1-2 minutes more. Set aside.
Whisk together ingredients for the sauce.
Serve with lettuce and sauce.
Makes about 2 cups of mixture.
OIL- As always oil is optional, I often do not use oil in my cooking unless I am adding it for a specific flavor (i.e. chili oil, sesame oil, etc).
COCONUT SUGAR- brown sugar.
SOY SAUCE- tamari, liquid aminos
BUTTER LETTUCE- any kind of lettuce