These Tofu Lettuce Wraps are a P.F. Chang’s copycat that stuffs crisp and refreshing lettuce cups with an ultra-flavorful, protein-packed tofu filling. One bite and you’ll be hooked!
Searching for more vegan meals that rival your favorite takeout? My Easy Vegan Biryani is the best rice dish ever, my Kung Pao Tofu tastes just like Chinese takeout, and my Bang Bang Cauliflower is a flavor explosion!
Want a hand-held bite of deliciousness? These takeout-inspired Tofu Lettuce Cups are perfect! I wanted to put my own spin on the oh-so-popular lettuce cups from P.F. Chang’s and, boy, do these deliver.
It all starts by searing crumbled tofu in a pan, then infusing it with a few fresh aromatics and umami-packed pantry staples, like mushrooms, water chestnuts, green onions, soy sauce, and hot sauce. The savory and tangy tofu filling only takes a few minutes to cook in a skillet, then it’s ready to pack into lettuce cups!
Great for a light dinner or a flavorful lunch, I know you and the family won’t be able to get enough of them.
Why you’ll love these easy vegan lettuce cups
- The best copycat recipe – If you’re a fan of P.F. Chang’s lettuce wraps, then this copycat version is for you. The tofu filling is like a meaty, umami explosion that I know you’ll love stuffing into lettuce cups.
- Easy one-pan meal – All you need are 20 minutes and 1 skillet to cook the crumbled tofu filling.
- Light, filling, and flavorful – I’ve been keeping these vegan lettuce wraps on repeat for lunches, light dinners, and meal prep because I can’t get enough of the meaty textures and exciting flavors!
How to make tofu lettuce wraps
Find the complete printable recipe with measurements below in the recipe card.
Start by searing the crumbled tofu in a hot, oiled skillet until it’s golden brown. Add the mushrooms to the pan and cook until they’ve softened.
Next, stir in the water chestnuts, garlic, ginger, and half of the onions. Sauté until fragrant.
Reduce the heat and pour in the hoisin sauce, soy sauce, rice vinegar, sesame oil, and hot sauce. Stir to coat the tofu and aromatics in the sauce, then continue cooking until the sauce starts bubbling. Take the skillet off the heat.
Spoon the tofu filling into the lettuce wraps and garnish with green onions, hot sauce, crushed nuts, and/or chili garlic sauce. Enjoy!
Frequently asked questions
I haven’t tried this myself, but crumbled tempeh, ground vegan beef, or rehydrated TVP (textured vegetable protein) should work as a substitute for the crumbled tofu. This recipe may also work with cooked green or brown lentils if vegan meat substitutes aren’t your thing.
Opt for a sturdy lettuce that won’t fall apart when you add the tofu filling. Butter lettuce leaves are my favorite, but romaine lettuce, iceberg lettuce, and Swiss chard are also great options.
Just a little bit. I found that the 1 tablespoon of sriracha (or the hot sauce of your choice) gave the tofu just the right amount of heat without setting my mouth on fire. If you don’t like spicy food, reduce the hot sauce to 1/2 tablespoon or leave it out entirely.
Not inherently, no. To make gluten-free lettuce wraps, replace the soy sauce with tamari and use gluten-free hoisin sauce.
Yes, the tofu filling can be made up to 4 days in advance. Pack the cooled filling into an airtight container and refrigerate it until you’re ready to serve it in the lettuce wraps.
Tofu Lettuce Wraps
Ingredients
- 2 tablespoons vegetable oil
- 16 ounces super firm tofu patted dry
- 8 ounces cremini mushrooms finely chopped
- 8 ounce can water chestnuts drained and chopped
- 4 cloves garlic minced
- 2 teaspoons fresh grated ginger or 1/2 tsp dried
- 4 green onions, white and green parts sliced
- 4 tablespoons hoisin sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon Sriracha hot sauce less if desired
- 1 head butter lettuce leaves separated
Instructions
- Heat the oil in a large non-stick or cast iron skillet over medium-high heat. Crumble the tofu into the pan with your fingers and cook for about 5-10 minutes, stirring frequently, until golden brown.
- Add the chopped mushrooms to the pan and cook for about 3 more minutes, until they soften. Next add the water chestnuts, garlic, ginger and half the onions. Cook for 30 seconds, until fragrant.
- Turn the heat down to low-medium and pour in the hoisin sauce, soy sauce, rice vinegar, sesame oil and hot sauce. Stir to coat and cook until the sauce is bubbling, about 1-2 minutes. Remove from heat.
- Spoon the mixture into the lettuce leaves and top with more green onions and hot sauce, if desired.
Notes
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Tofu – I call for super firm tofu for this recipe, which is not packed in water but instead in a vacuum sealed pack. It doesn’t require pressing. If you can’t find this, use extra-firm tofu and press it well before using.
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Gluten free – Use gluten free tamari and gluten free hoisin sauce.
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Storage – Store tofu filling for about 4 days in a covered container in the fridge.
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Reheating – Reheat in a microwave or on the stovetop until warm.
Your recipes have never let me down, but I think this one is top tier! Reminded me so much of my memory of the real thing.
Thanks for sharing your wonderful feedback and review about the lettuce wraps, Josh! I’m so glad that you enjoyed the recipe! I appreciate your support and recipe love! Happy cooking!
Unbelievably tasty!! My new favorite recipe from you. Raises tofu to another level!
I’m thrilled you are loving the recipe, Ann! Thank you for sharing your terrific review! Happy cooking!
Oh my goodness! I’ve been looking for a recipe just like this! I’m going to get some water chestnuts and make it for friends soon. I’ve question, what is seasoned rice vinegar? I don’t think I’ve ever seen it.
Hi Mitzy. I’m glad you found the recipe! I think you’re really going to love it! Seasoned rice vinegar is plain rice vinegar with added sugar and salt. It is available at most major grocery stores. Enjoy!
Ah, wonderful. Thank you!
So flavorful! Going into our regular rotation! Love your recipes!
Oh my goodness! This is delicious! I was so skeptical because I didn’t think I could eat anything with tofu in it but I was wrong 😂
This is simply amazing! Thank you for sharing this recipe.
You are welcome, Teresa! I’m so glad that you tried the recipe, and that you loved the lettuce wraps! Thanks for your wonderful review!
Delicious, easy to make and nice to have as a quick bit. I used lion’s Mane mushrooms as I found some on sale and it was so good! Thanks for sharing your recipes
You are so welcome, Erica! Thank YOU for using my recipes! I am so glad that you enjoyed the lettuce wraps recipe. Thank you for sharing your glowing review and recipe experience! Wishing you happy cooking!
I made this tonight exactly as written and it was fantastic! My husband commented several times how much he loved it! This will definitely go on our regular rotation.
Hi Denise. I’m thrilled that you and your husband love the tofu lettuce wraps and that they are going onto your meal rotation! Thank you for sharing your glowing review and feedback! Wishing you lots of happy cooking!
I made this recipe as-written except with GF soy/hoisin and subbed in cooked green lentils instead of the mushrooms. Harris Teeter carries canned, pre-chopped water chestnuts for the same price as sliced. That helped cut down on prep time. It was likely within my top five favorite Asian inspired dish I have ever made. Absolutely amazed it came out of my kitchen! Thank you so much.
You are so welcome! I am thrilled that you loved the recipe! Thank you for sharing your recipe experience and glowing review. Wishing you lots of happy cooking!
DELICIOUS! Only sub I made was ground ginger because the store was out of fresh. Tasted like the original vegetarian wraps from PF Changs! Side note, my son thought it was chicken so its a good meal for those more hesitant eaters.
Hi Leslie. I’m so glad that the lettuce wraps were a hit with your family! Thank you for sharing your positive feedback and review!
Amazing recipe! Eyeballed the ingredients/spices and super easy to make. Kids finish it quick and needed to make batch two during dinner. Recommending to make 2x for a family of four! Thank you again for a super delicious meal!!
Hi Aarthi. How fabulous that your family loved the lettuce wraps! Thank you for sharing your glowing review and feedback! Happy cooking!
Made these tonight. didn’t have any water chestnuts so chopped up some small red and yellow peppers for crunch. didn’t have any hoisin so I used 1/2 tsp chili garlic sauce and some pomegranate glaze. They were SOOOO good!
Hi Lynne. Thanks so much for sharing your recipe experience and ideas! I’m thrilled you loved the wraps! I appreciating your stellar review! Happy cooking!