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!
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
- In a small bowl, whisk together the chili garlic sauce, sesame oil, gluten-free soy sauce, hoisin sauce, vinegar, and sherry. Set aside.
- Heat the canola oil or oil of choice in a wok or an extra-large skillet over medium heat.
- Add the ginger and scallion whites and cook until the scallion whites are translucent and the ginger is fragrant, about 2-3 minutes.
- Add the tofu and cook until just cooked through, about 4-5 minutes, stirring frequently.
- Add the chili garlic sauce mixture.
- Reduce the heat to simmer and cook for another 3-4 minutes, stirring constantly.
- Add the water chestnuts and stir.
- 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.