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In just 30 minutes, these vegan lettuce wraps bring your favorite takeout to your own kitchen. Made with tofu, rice noodles, and oodles of sauces, these wraps are complete with sriracha mayo! With a dozen 5-star reviews, these lettuce wraps are about to be your go-to vegetarian dinner.
save this recipe!It’s always a good time for PF Chang’s. Even more so when you can recreate it right at home! While PF Chang’s uses chicken, we’re keeping these lettuce wraps plant-based.
This vegan version uses a base of crumbled tofu and savory mushrooms to create a dinner or appetizer that doesn’t miss. Pro tip: Don’t skip the optional crispy rice noodles (partially because they add a fantastic texture, but mostly because they’re just so fun to watch cook!).
Reader rating
“These are legit!! They really do taste just like PF Chang’s lettuce wraps. Will for sure be making again!” —Cori
grab these ingredients
Here’s everything you’ll need, complete with 3 flavor-packed vegetarian sauces, because hello-oo, that’s where the flavor comes in! This is just an overview; jump to the recipe card for full measurements!
- Tofu Filling: You will need firm tofu, which we’ll crumble into a tasty meat substitute. The filling is then cooked in onion, garlic, ginger, and green onions, bringing a punch of Asian-inspired flavor.
- Mushrooms: Add savory bulk to these wraps.
- Water Chestnuts: Either chopped or sliced, add a fun crunch!
- Sauce: For flavor, grab soy sauce, hoisin sauce, and rice vinegar.
- Lettuce: All of this can be served in individual butterhead lettuce wraps! You will need about 16 leaves to accommodate this tasty, flavorful, plant-based filling.
optional but highly encouraged
I love to top these wraps with crispy rice noodles. You only need to fry them in a small amount of oil for a short time, and they’re ready! You can also drizzle sriracha mayo or peanut sauce over the top for extra zing!
here’s how to make lettuce wraps
It’s easy to have your favorite PF Chang’s dish right at home. And when I say easy, I mean it —I’m talking one dish, people! This is an overview. Jump to the recipe card below for the full printable instructions.
Step 1: Optionally Prepare The Crispy Rice Noodles
To make crispy rice noodles, heat about ½ an inch of oil in a large sauté pan over medium-high heat. Working in batches, drop the noodles in the hot oil and cook for just a few seconds until they puff up. Remove from the oil and set on a paper towel.
Step 2: Cook The Tofu
Next, drain the tofu and wrap it in a few layers of paper towels. Squeeze the tofu to remove the excess moisture, and then use your hands to crumble it up. Heat the oil in a large sauté pan or wok over medium-high, and then add the tofu. Cook until it begins to turn golden on the edges, about 7-10 minutes.
Step 3: Add The Vegetables
Add the onion, mushrooms, garlic, and ginger to the pan. Cook until the mushrooms have released their moisture, and it evaporates. The onion should be soft at that point, about 10 minutes.
Step 4: Flavor The Ingredients
To add the flavor, add half of the green onions, water chestnuts, soy sauce, hoisin, and rice vinegar. Cover and cook for 2-3 minutes.
Step 5: Assemble and Serve
Spoon the filling into each butterhead lettuce leaf, topping with the remaining green onions and optional crispy rice noodles.
more lettucey recipes
How To Make Grilled Romaine
25 minutes
Buffalo Chickpea Collard Wraps
30 minutes
Easy Veggie Wraps with Hummus
5 minutes
Vegan Lettuce Wraps (PF Chang’s Copycat Recipe!)
Ingredients
- Optional: rice noodles + oil
- 1 12-oz package firm tofu, 340 g
- 1 Tbsp oil, sesame oil is great here, 15 mL
- ½ cup diced white onion, about ½ of an onion
- 1 8-oz package mushrooms, roughly chopped, 226 g
- 2 cloves garlic, minced
- 1 Tbsp freshly grated ginger
- ½ cup sliced green onions, divided
- 1 8-oz can water chestnuts, chopped or sliced, 226 g
- 2 Tbsp soy sauce, 30 mL
- 2 Tbsp hoisin sauce, 30 mL
- 1 Tbsp rice vinegar, 15 mL
- 16 butterhead lettuce leaves
Instructions
- Optional Crispy Rice Noodles: To make crispy rice noodles as shown in photos, heat about ½ inch of oil in a large saute pan over medium high heat. Drop a single rice noodle into the oil. When it bubbles, the oil is hot enough. Working in batches, drop the noodles into the hot oil cooking for just a few seconds until they puff up. Remove from oil and set on a paper towel.
- Tofu: Drain tofu and wrap in a few layers of paper towels. Squeeze to remove excess moisture, then use your hands to crumble up the tofu. Heat oil in a large saute pan or wok over medium/high, then add the tofu. Cook until it begins to turn golden at the edges, 7 to 10 minutes.
- Veggies: Add the onion, mushrooms, garlic, and ginger. Cook until mushrooms have released their moisture and it evaporates. Onion should be soft at that point, about 10 minutes.
- Flavor: Add water chestnuts, soy, hoisin, rice vinegar, and half of the green onions. Cover and cook for 2 to 3 more minutes.
- Serve: Spoon filling into each butterhead lettuce leaf, topping with remaining green onions and optional crispy rice noodles.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
SO excited to make this tonight! I don’t have tofu though, so I’m steaming some tempeh for it right now. Will this still work? Totally love all of your recipes!
I think tempeh would work well here. That’s such a great idea! I would love to hear how it goes!
It worked out great! The flavors and textures were perfect. I topped it with a vegan sriracha mayo that I made and some toasted sesame seeds. Will definitely make this again!