Welcome to my recipe for P.F. Chang’s Vegetarian Lettuce Wraps! As a vegan chef, I always strive to make dishes that are both delicious and ethical. I’m excited to share this recipe with you because it accomplishes both goals.
If you’ve ever dined at P.F. Chang’s, you know how addictive their lettuce wraps can be. Unfortunately, the classic version is made with ground chicken and served with a side of egoism. But don’t worry, this vegetarian replica has all of the same flavors without any of the animal cruelty or self-importance.
The crispy lettuce leaves, savory filling, and plethora of sauces make for a handheld dish that you’ll want to enjoy again and again. Whether you’re a vegetarian looking for a satisfying entree or just someone who loves finger food, these vegan lettuce wraps are sure to please your taste buds.
Plus, the recipe is totally customizable – if you prefer more heat, add some extra Chinese chili sauce or Sriracha. If you’re gluten-free, simply swap out the soy sauce for tamari or coconut aminos. This recipe has options for everyone!
So, let’s get cooking and discover how easy it is to make high-quality lettuce wraps at home – no ego required.
Why You’ll Love This Recipe
Are you looking for a quick and easy recipe that is packed with flavor and nutrition? Look no further, because I have just the recipe for you: P.F. Chang’s Vegetarian Lettuce Wraps.
These wraps are the perfect balance of savory and sweet, with a satisfying crunch from the water chestnuts and bamboo shoots. Plus, they’re full of plant-based protein from the baked tofu and cellophane noodles.
Not only are these lettuce wraps delicious, but they’re also incredibly versatile. You can easily customize them to your liking by swapping out or adding in ingredients. Plus, they’re suitable for a variety of dietary preferences – gluten-free or low-carb? No problem! These wraps can be made to fit your needs.
One of my favorite aspects of this recipe is that it’s restaurant-quality food that can be made right in your own kitchen. Say goodbye to expensive takeout orders and hello to homemade goodness – without sacrificing taste.
Still not convinced? This recipe has rave reviews on TripAdvisor and other food sites, with many people even claiming that it’s better than the original version served at P.F. Chang’s! So what are you waiting for? Give this vegetarian lettuce wrap recipe a try – I promise you won’t regret it.
Let’s jump into the ingredients. P.F. Chang’s Vegetarian Lettuce Wraps is a flavorful dish that features an exciting blend of fresh vegetables and delicious sauces. Here are the things you’ll need to make this copycat recipe:
Vegetables & Noodles
- 1 cup cellophane noodles, soaked in water
- 8 oz water chestnuts, finely diced
- 8 oz bamboo shoots, finely diced
- 1/2 red onion, finely diced
- 2 green onions, chopped
- 3 garlic cloves, pressed
Protein and Sauces
- 14oz baked tofu or seared tofu, finely crumbled
- 2 teaspoons Chinese chili sauce
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 1/2 teaspoons cornstarch, mixed with
- 1/4 cup water
- 2 tablespoons vegetarian oyster sauce (mushroom-flavored sauce)
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
For Wrapping & Garnishing
- Iceberg lettuce or green leaf lettuce leaves
- Salted peanuts, chopped
- Sriracha mayo or additional Chinese chili sauce for a spicier option.
Most of these ingredients can be found in your local supermarket produce section. However, you can always adjust and switch things up to match your taste preferences – creativity is key!
The Recipe How-To
Here is the moment we’ve been waiting for – let’s dive into the how-to of these delicious PF Chang’s Vegetarian Lettuce Wraps!
First, let’s get all the ingredients out and prepared. Rinse 1 head of iceberg lettuce and 1 head of green leaf lettuce, dry them well, and set aside. If needed, cook your cellophane noodles according to their package instructions, and then drain them. Finely chop 1 can of water chestnuts, 1 can of bamboo shoots, ½ red onion, and 2 cloves of garlic. Thinly slice 3 green onions, and set aside for garnishing. Dice up 8 ounces of baked tofu, or use ground soy protein to replicate chicken texture.
Stir-fry the Tofu
Heat a wok or large frying pan over medium-high heat with 2 tbsp of oil until hot. Add baked tofu until browned on all sides, then lay it on paper towels to cool down.
Stir-fry the Vegetables
Without cleaning the wok, add another 2 tbsp of oil to it over medium-high heat. Add garlic and onion until fragrant. Once the onion has softened, add bamboo shoots and water chestnuts, continue to stir-fry until they soften.
Add in Seasonings & Cornstarch
Mix together in a small bowl: 2 tbsp soy sauce, 2 tbsp vegetarian oyster sauce, 1 tbsp dry sherry, 1 tsp hoisin sauce, and sprinkle in 1 tsp cornstarch.
Stir in the mixed seasonings into the wok along with water stirring constantly. When it has thickened, add your cooked cellophane noodles in while continuously stirring.
Assemble the Lettuce Wraps
Spoon generous amounts of the mixture into individual lettuce cups. Garnish with thin slices of green onions, and serve immediately.
Enjoy these vegetarian lettuce wraps hot off the stove! You will fall in love with their intricate flavors – sweet, savory, salty and spicy – just like that iconic restaurant’s recipe!
Substitutions and Variations
Oh boy, let’s get creative! Cooking should be a delightful experience where we can experiment and play around with different ingredients that suit our preferences. For this recipe, there are a plethora of substitutions and variations that you can try. In this section, I will walk you through some of my favorites.
If you’re not a fan of tofu (I know, not everyone is), consider swapping it out for seared mushrooms, tempeh, or even cooked lentils. You’ll still get that meaty texture and umami flavor without compromising your taste buds.
But what about the cellophane noodles? Not to worry, you can use rice noodles or vermicelli instead. They’ll provide a similar chewy texture and won’t overpower the other flavors in the dish.
For those who aren’t fans of soy sauce or want to avoid it altogether, try using tamari sauce instead. It’s a gluten-free alternative made from fermented soybeans that has the same salty flavor as soy sauce.
And if you’re looking for a low-carb option, simply omit the rice noodles and serve your filling in lettuce cups. Romaine lettuce or butter lettuce works great as replacements for iceberg lettuce too.
Hoisin sauce and vegetarian oyster sauce are also versatile ingredients. You can substitute them with plum sauce or sweet chili sauce if you prefer a milder taste. If you’re feeling adventurous, try adding some sriracha for an extra kick!
Finally, don’t be afraid to mix up the veggies! Carrots, bell peppers, shiitake mushrooms, or snap peas add a nice crunch to the dish. If water chestnuts or bamboo shoots aren’t your thing, feel free to leave them out.
As always, when substituting ingredients, remember that some will affect the taste and texture of the dish more than others. So experiment with caution!
Serving and Pairing
As you probably already know, P. F. Chang’s lettuce wraps are meant to be served as a light and fresh appetizer, making them a perfect choice for summer gatherings or dinner parties. When it comes to presentation, there are two types of lettuce leaves that I recommend using – butter lettuce or romaine lettuce. The natural cups in these varieties will hold the filling perfectly while adding an extra crunch to each bite.
In terms of pairing, I suggest serving the lettuce wraps with a glass of chilled white wine, such as a Pinot Grigio or Sauvignon Blanc, and some steamed rice on the side to balance out the flavors. Alternatively, you can also pair them with a refreshing salad – think cucumber and tomato – to create an even healthier meal option.
If you’re throwing a party or have guests who aren’t vegetarian, you can even prepare some ground turkey or chicken to add some additional protein options to the dish. Drizzle some hoisin sauce over the top for extra flavor and customers are sure to enjoy!
Make-Ahead, Storing and Reheating
One of the advantages of these PF Chang’s Vegetarian Lettuce Wraps is that they can be made ahead, making it the perfect recipe for busy weeknights or gatherings with friends. If you want to make them ahead of time, cook the filling and let it cool before storing it in an airtight container in the refrigerator for up to three days.
To reheat the filling, simply place it in a pan over medium heat until it is warmed through, adding a splash of water if necessary to loosen it up. You can also reheat it in the microwave by placing it in a microwave-safe dish and heating it in 30-second increments.
When you’re ready to enjoy these delicious lettuce wraps, wash and prepare your lettuce leaves as directed before serving. Your guests will love the convenience, and you’ll love having everything prepped and ready to go.
If you have leftovers after serving, simply store them in an airtight container in the fridge for up to three days. To reheat, place the lettuce wraps on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for 10 minutes, or simply reheat them in the microwave.
One tip: don’t assemble the lettuce wraps until just before serving. Otherwise, they may become soggy and lose their texture. Trust me; you want to savor every delicious crunch!
Tips for Perfect Results
To ensure that your P. F. Chang’s Vegetarian Lettuce Wraps recipe are phenomenal, here are some useful tips that I suggest you follow:
Firstly, It’s important to finely chop all the vegetables to achieve even cooking and the perfect flavor in every bite. A thoughtfully chopped green onion or diced water chestnut could bring difference to the texture and add a crunch to every mouthful.
Secondly, if you want to add some more protein to the dish, you may use nuts such as peanuts or cashews instead of baked tofu. You may also consider adding an egg in the recipe for an extra boost of protein.
Thirdly, it is mandatory to cook noodles and vegetables separately. Noodles must be boiled for an appropriate amount of time until they reach their optimal texture. Vegetables must be sautéed just before serving so as not to end up with mushy lettuce.
Another important thing is choosing lettuce leaves properly; using large lettuce leaves is preferable over small leaves since they’re easier to handle while filling, wrapping, and eating.
Additionally, while serving and pairing options for vegetarian lettuce wraps range from steamed rice to fried rice or even rice noodles, you can make your wraps taste perfect by prepping different dips or sauces on the side such as PF Chang’s Signature Pink Sauce or Siracha Mayo for a sweet and tangy twist.
And last but not least, avoid overcrowding the pan when sautéing vegetables, as this would hamper their proper cooking process. Too many veggies at once & you’ll end up boiling them in their own steam rather than frying them.
By following these tips, you will surely nail down the recipe and earn appreciation from your guests!
As I’m sure you’re aware, many people have questions when trying a new recipe, especially those with specific dietary restrictions. In this section, I’ll do my best to answer some of the most commonly asked questions about P.F. Chang’s Vegetarian Lettuce Wraps Recipe. Whether you have concerns about modifications or substitutions or simply want to adjust the recipe to your own preference, keep reading for helpful guidance and assurance.
What are PF Changs vegetarian lettuce wraps made of?
These wraps feature a delicious combination of tofu and rice noodles, all topped off with various sauces and a spicy sriracha mayo. This recipe is sure to satisfy your hunger and cravings.
Are the vegetarian lettuce wraps at PF Changs vegan?
Our restaurant provides an alternative version of our popular Chang’s Lettuce Wraps that is suitable for vegetarians. This option is available for both online orders and in-person dining. Please note that while our Vegetarian offerings do not include meat, they may contain dairy and egg products.
Why are PF Changs lettuce wraps so high in carbs?
The carbohydrate content of PF Chang’s lettuce wraps is notably high due to the presence of sugar, with hoisin sauce being the primary offender.
What goes with PF Changs lettuce wraps?
As your vegan chef assistant, I’ve compiled a list of flavorful and plant-based recipes for you to enjoy. Our menu includes classic fried rice or cauliflower fried rice, ensuring that everyone can indulge in this Asian-inspired dish without compromising dietary choices. We’ll pair the rice with roasted vegetables, adding depth and texture to the meal. The Thai peanut salad and sweet and sour zucchini corn salad will showcase an explosion of flavor with every bite, and the no-mayo cabbage salad will provide a fresh and tangy complement to the table. Finally, we’ll finish off with a crowd-pleaser favorite, peanut noodles. Let’s dive in and get cooking!
In conclusion, the P.F. Chang’s Vegetarian Lettuce Wraps recipe is a delicious and fulfilling meal that is perfect for vegetarians and vegans alike. It offers a variety of colorful and healthy ingredients that will satisfy your palate and leave you feeling energized throughout the day.
With easy-to-follow instructions, this recipe can be enjoyed in the comfort of your own home. You can also make substitutions or variations to suit your personal taste or dietary restrictions.
Whether you are looking for a gluten-free or low-carb option, this recipe has got you covered. The vegetarian lettuce wraps offer a healthy alternative to traditional meat-based dishes, without sacrificing flavor or texture.
Furthermore, P.F. Chang’s restaurant also offers a vegetarian option of this classic dish for those who prefer to dine out or order online. They also offer other variations such as tofu rice noodles with oodles of sauces and wraps complete with sriracha mayo.
So why not give these P.F. Chang’s Vegetarian Lettuce Wraps a try today? Your taste buds will thank you, and your body will feel nourished and satisfied!
P. F. Chang’s Vegetarian Lettuce Wraps Recipe
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons vegetarian oyster sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons soy sauce
- 1 teaspoon Chinese chili sauce
- 2 teaspoons water
- 1 cup baked tofu, diced
- 2 tablespoons peanut oil or 2 tablespoons sesame oil, mixed
- 1 tablespoon sesame oil, mixed
- 1 teaspoon fresh minced ginger
- 2 garlic cloves, minced
- 2 green onions, minced
- 1/4 large red onion, minced
- 4 ounces bamboo shoots, diced
- 4 ounces water chestnuts, diced
- 1 (8 ounce) package cellophane noodles
- 1 head iceberg lettuce or 1 bunch green leaf lettuce
Spicy Sauce (Optional)
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon dry mustard (e.g., Coleman's)
- 1 tablespoon water
- 1 teaspoon Chinese chili sauce
- Mix the cooking sauce in a bowl and set aside.
- For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
- In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. 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 mins).
- Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.