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These vegan tofu lettuce wraps are a PF Chang’s copycat you can make at home with simple ingredients. Crumbled tofu, shiitake mushrooms, and water chestnuts are tossed in a sweet-and-savory hoisin sauce, then served in crisp lettuce cups with fresh toppings for an easy lunch or weeknight dinner.
Table of Contents
What Makes This Recipe a Must-Try
Ingredients Needed to Make This Recipe
- Extra Firm Tofu – the main protein and base of the filling.
- Shiitake Mushrooms – add savory flavor and chewy texture, making the filling more satisfying.
- Aromatics – onions, scallions, garlic, red pepper flakes, and ginger build the base flavor of the filling.
- Water Chestnuts – bring in that classic crunch reminiscent of the original PF Changs wraps.
- Vegan Hoisin adds that sweet-and-salty flavor reminiscent of the PF Chang’s version.
- Soy Sauce – adds an umami and savory depth to the filling.
- Rice Vinegar – brings in a tangy note and keeps the filling light.
- Mirin – adds a mild sweetness to round out the sauce. If you don’t have mirin, just add a bit of sugar and a splash of water. This will give you similar sweetness and shine.
- Toasted Sesame Oil – gives a nutty flavor—just a small amount is enough.
- Black Pepper – provides a sharp finish to the sauce.
- Lettuce: choose sturdy, crisp, cup-shaped varieties, such as butter, iceberg, or romaine.
- Toppings – we suggest going all out on the toppings, as these help the filling shine. They not only look great and add color, but also add crunch and freshness, finishing out the dish.
Tips and Tricks for Success
- Don’t skimp on pressing the tofu! Pressing it helps it take on the sauce.
- Don’t rush the browning. Golden tofu prevents a soggy filling.
- Wash and dry your lettuce well.
- Cool the filling before assembling.
Serving Suggestions
- Try serving this with jasmine rice or brown rice to make the meal more filling.
- Make a cucumber edamame salad for a crisp side dish.
- Serve some steamed edamame sprinkled with flaky salt alongside your meal.
- If serving a crowd, you can set up a make-your-own spread with extra toppings such as chopped peanuts, lime wedges, or sliced jalapeños.
Storage and Reheating
Keep the filling in an airtight container in the fridge for up to 4 days. Store it apart from the lettuce and toppings so everything stays fresh. Crispy rice noodles will last 1 to 2 days at room temperature in a paper towel-lined container, but they taste best right after cooking.
To reheat the filling, use the microwave or warm it in a skillet over medium-low heat until it is hot.
Frequently Asked Questions
We don’t recommend freezing the filling, as its texture can change after thawing.
Yes! Use tamari instead of soy sauce and make sure your hoisin is gluten-free, since many brands contain wheat.
If you don’t have mirin, just add a bit more sugar and a splash of water. This will give you a similar level of sweetness and shine.
Opt for a sturdy, crisp, cup-shaped variety, such as butter, iceberg, or romaine.
If you don’t have vegan hoisin, try mixing soy sauce with maple syrup and a spoonful of peanut butter or tahini. The taste won’t be exactly the same, but it will still be good.
More Recipes Worth Making
Vegan Tofu Lettuce Wraps (PF Chang’s Copycat)
- Total Time: 1 hour 40 minutes
- Yield: 3–4 Servings 1x
- Diet: Vegan
Description
These vegan tofu lettuce wraps are a PF Chang’s copycat you can make at home with simple ingredients. Crumbled tofu, shiitake mushrooms, and water chestnuts are tossed in a sweet-and-savory hoisin sauce, then served in crisp lettuce cups with fresh toppings for an easy lunch or weeknight dinner.
Ingredients
Tofu
- 14 oz extra firm tofu, pressed
- ½ cup chopped onions
- 4 scallions, sliced and divided
- 4 oz diced shiitake mushrooms, finely diced
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ¼–½ teaspoons red pepper flakes
- 4 oz water chestnuts, diced
- 3 tablespoons vegan hoisin
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- Black pepper, as desired to taste
Crispy Rice Noodles
- Neutral oil
- About 2 ounces of vermicelli rice noodles
Assembly
- Lettuce cups
- Crispy rice noodles
- Thinly sliced scallions, greens only
- Toasted sesame seeds
- Chopped cilantro
- Shredded carrots
Instructions
Tofu
- Press the tofu for 1 hour. Drain and set aside.
- Brown the tofu. Heat a large skillet over medium heat and add about 2 tablespoons of neutral oil. Once hot, crumble the tofu into the pan with your hands. Cook for about 8-10 minutes, or until golden, mixing frequently. Remove from the pan.
- Sauté the aromatics. Heat another tablespoon of oil in the same pan, then sauté the onions and whites of the scallions until fragrant, about 3 minutes. Add in the mushrooms, garlic, ginger, and red pepper flakes, and cook for 4 minutes more.
- Add the tofu back in. Continue to cook, stirring frequently, for a few more minutes.
- Make the sauce. In a small bowl, mix together the hoisin, soy sauce, rice vinegar, mirin, and black pepper. Stir well.
- Add the remaining ingredients. Stir in the water chestnuts, half of the scallion greens, and the sauce. Stir to coat then remove from heat. Adjust salt and pepper to taste then set aside to cool for at least 10 minutes.
Crispy Rice Noodles
- Heat the oil. Add about 1 inch of oil in a small pot over medium heat and line a plate with paper towels. Heat the oil for about 3-4 minutes. You’ll know it’s ready when you add a single vermicelli noodle. and it puffs up almost instantaneously.
- Fry the noodles. Add vermicelli noodles a small bit at a time, about 2 tablespoons. Flip if needed for even puffing. Once puffed up, transfer the noodles to the paper towel-lined plate. Repeat with the remaining vermicelli noodles as needed.
Assembly
- Assemble the lettuce wraps. Add a scoop or two of the tofu mixture into a cup of lettuce, along with your toppings of choice. Serve immediately and enjoy!
Notes
- Storage: Keep the filling in an airtight container in the fridge for up to 4 days. Store it apart from the lettuce and toppings so everything stays fresh. Crispy rice noodles will last 1 to 2 days at room temperature in a paper towel-lined container, but they taste best right after cooking.
- Reheating: Use a microwave or warm it in a skillet over medium-low heat until it is hot.
- Freezing: We don’t recommend freezing the filling, as its texture can change after thawing.
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Sautéing, Stove Top
- Cuisine: American, Chinese
