Kids Creative Chaos: Vegetarian Lettuce Wraps Recipe like P.F. Chang's

Vegetarian Lettuce Wraps Recipe like P.F. Chang's

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P.F. Chang Cloned Vegetarian Lettuce Wraps Recipe

Angie's Recipes: Lettuce Wraps Recipe a great way for diabetics to save on carbs. These vegetarian lettuce wraps are made with tofu. Enjoy!


P.F. Chang's Lettuce Wrap Clone Recipe.
P.F. Chang's Lettuce Wrap Clone Recipe.

Okay, first I will let you know I found this "Clone" Recipe on-line after craving these for over a week. To give credit where credit is due, I found this on the website Food.com. I did change a few things after reading the reviews and looking at the ingredient list to find Oyster Sauce ( I chose to omit to make it actually a vegetarian dish). This was an easy dish to make and pass off to the family.


The family fell in love with the chicken version of the lettuce wraps when I introduced them to the restaurant and after making several dishes with tofu; the family fell in love with that too. So no one in my house was going to complain about this dish! Score one for mom. :-)

P.F. CHANG'S VEGETARIAN LETTUCE WRAPS 

(copycat recipe)

(4 servings; you can double recipe for 8)

Tip: When buying bamboo shoots, get the strips. This cuts down on prep time, all you have to do is dice them.

I've also included a sauce for adding to the individual wraps after cooking (just like in the restaurant!) I like my sauce spicy so you may want to experiment with the ingredients for a milder version.

FOR THE COOKING SAUCE:

1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoon. water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoon cornstarch

FOR THE MARINADE:
1 teaspoon cornstarch
2 teaspoon dry sherry
2 teaspoon soy sauce
2 teaspoon water

FOR THE TOFU MIXTURE:
1 cup baked tofu with 1 T Chinese Five Spice added before baking, diced
2 tablespoon peanut oil plus 1 Tbsp. sesame oil, mixed
1 teaspoon fresh minced garlic
1 Tbsp. Chinese chili sauce
2 cloves garlic, minced
2 green onions, minced
1/2 small or 1/4 large red onion, minced
1/2 can bamboo shoots, diced
1/2 can water chestnuts, diced
TO SERVE:
Cellophane noodles, prepared according to package directions
Iceberg or green leaf lettuce
Spicy Sauce (optional, recipe follows)

TO MAKE THE COOKING SAUCE:
Mix the cooking sauce in a bowl and set aside.

TO MAKE THE MARINADE:
In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well.

TO PREPARE THE TOFU:
Stir tofu into the marinade. Allow to marinate for 15 minutes.
Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes. Set aside.
Add the ginger, garlic and onion; stir-fry for about a minute.
Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes.
Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 minutes).
Combine  mint, cilantro and lemon juice to taste at the end to tofu mixture

TO SERVE:

Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and Spicy Sauce.

SPICY SAUCE

1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon dry mustard (e.g., Coleman's)
1 tablespoon water
1 teaspoon Chinese chili sauce
In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.



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