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–+ servings

Tofu & Peanut Lettuce Wraps

These PF Chang’s-inspired vegan tofu peanut lettuce wraps recipe is crispy, fresh, and healthy, and they can be made in just a half-hour! 

  • Course: Main Course
  • Cuisine: Chinese
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Allergens: Peanuts, Soy
  • Servings: 4

Ingredients

  • 1 tablespoon chili garlic sauce
  • 1 ½ teaspoons toasted sesame oil
  • 3 tablespoons low-sodium gluten-free soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sherry or Chinese cooking wine
  • 16 oz tofu (medium or firm)
  • 2 teaspoons canola oil or oil of choice
  • 2 tablespoons fresh ginger (minced)
  • 4 scallions (thinly sliced, greens trimmed & reserved)
  • 1/4 cup water chestnuts (finely diced)
  • 1 head lettuce
  • 1 red bell pepper (finely diced)
  • 1/4 cup chopped peanuts

Instructions

  1. In a small bowl, whisk together the chili garlic sauce, sesame oil, gluten-free soy sauce, hoisin sauce, vinegar, and sherry. Set aside.

  2. Heat the canola oil or oil of choice in a wok or an extra-large skillet over medium heat.

  3. Add the ginger and scallion whites and cook until the scallion whites are translucent and the ginger is fragrant, about 2-3 minutes.

  4. Add the tofu and cook until just cooked through, about 4-5 minutes, stirring frequently.

  5. Add the chili garlic sauce mixture.

  6. Reduce the heat to simmer and cook for another 3-4 minutes, stirring constantly.

  7. Add the water chestnuts and stir.

  8. To serve- tear large pieces off of the lettuce head and fill each lettuce leaf with the filling.

    Garnish with sliced scallion greens, red peppers, and peanuts before serving.

Bon appétit!