Better-Than-PF Chang’s Lettuce Wraps
These Better-Than-PF Chang’s Lettuce Wraps are a healthy, vegan twist on a classic favorite. Filled with tofu, water chestnuts, and mushrooms, and served with a tangy dipping sauce, they're perfect for an elegant appetizer or light meal.
Ingredients
For the dipping sauce:
- ½ cup water
- 3 tablespoons tamari
- 2 tablespoons tahini
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoons tomato paste
- Juice of ½ lime
- 1 tablespoon dijon mustard
- 1 garlic cloves
- ⅛ teaspoon sea salt
For the Tofu:
- ½ cup minced onion
- 1 8 ounce can sliced water chestnuts. drained and roughly chopped
- 1 cup roughly chopped baby Bella or cremini mushrooms
- 3 garlic cloves minced
- 1 block 14 oz extra firm tofu, drained and pressed
- ¼ cup tamari or soy sauce
- 8 large boston or butter lettuce leaves
- Thinly sliced scallions (optional)
- White sesame seeds (optional)
Instructions
- Add the water, tamari, tahini, maple syrup, vinegar, tomato paste, lime juice, dijon mustard, and garlic, and salt to a blender. Blend until smooth and creamy. Set aside.
- Heat a large nonstick skillet over medium heat. Add the onion, water chestnuts, and mushrooms and saute for 6 minutes until onions are translucent. Add 2 tablespoons of water to prevent everything from sticking, add more water as needed. Add the garlic and saute one minute until fragrant, add water as needed. Add the tamari sauce and toss quickly to coat everything.
- Crumble the tofu into the skillet and cook for about 4 minutes, stirring occasionally, until liquid in the pan has evaporated. Add ⅓ cup of the dipping sauce, the tamari sauce, and stir to combine, let cook for 3 minutes to heat all the way through, stirring frequently.
- Divide among lettuce leaves and garnish with scallions, (if using). Serve with remaining sauce on the side to drizzle on wraps as desired.
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