P.F. Chang Cloned Vegetarian Lettuce Wraps RecipeAngie'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.|
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
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
Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and 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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