New eateries dependably produce a buzz, particularly chains related with bigger urban areas. P.F. Chang's was no special case. The two-hour hang tight went on for a considerable length of time, and when my family at last scored a table, our server demanded that we request the lettuce wraps. She was SO RIGHT.
The present Vegetarian Lettuce Wraps formula is a copycat adaptation of the celebrated P.F. Chang's unique. They're simple, solid, thus a lot of a dead ringer for the genuine article that they've turned out to be a standout amongst my most well known formulas!
Vegan lettuce wraps with under 200 calories for a HUGE serving. This lettuce wraps formula is simple, solid and WAY superior to the PF Chang's unique! They're veggie lover, gluten free, dairy free, and low carb.
These Vegetarian Lettuce Wraps are made with tofu and mushrooms, two fixings that regularly startle increasingly reluctant eaters.
As the individuals who have attempted this lettuce wrap formula can bear witness to, in any case, you scarcely see them! The two fixings are finely diced, and when the tofu and mushrooms have stewed in that signature, addictive P.F. Chang's sauce, all you'll taste is the kinds of the first.
Also try our recipe Crispy Baked Garlic Tofu
Copycat PF Changs Vegetarian Lettuce Wraps. Less than 200 calories for a HUGE serving. Easy, healthy and WAY better than the original! {vegan, gluten free, dairy free, low carb}
Ingredients
- 3 tablespoons hoisin sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons canola oil — or grapeseed oil
- 1 packages extra-firm tofu — (12- to 14-ounces), do not use silken
- 8 ounces baby bella cremini mushrooms — finely chopped
- 1 can water chestnuts — (8 ounces), drained and finely chopped
- 2 cloves garlic — minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon red pepper flakes — omit if sensitive to spice
- 4 green onions — thinly sliced, divided
- 8 large inner leaves romaine lettuce — from a romaine heart or butter lettuce leaves
- Optional for serving: grated carrots — additional red pepper flakes
Instructions
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
Recipe Notes
The tofu filling can be refrigerated for 3 to 5 days. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs!
Source : https://bit.ly/2RpSk8Z
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