Vegetarian Lettuce Wraps {Copycat PF Chang’s}

When a PF Chang’s opened in my hometown of Wichita, Kansas, it was A Big Deal. I still remember the giant horse statue outside, the two-hour waits, and the chicken lettuce wraps that our server insisted we order. She was right. Although I couldn’t tell you the last time I ate at a PF Chang’s, the sweet crunch and addictive taste of those lettuce wraps is still perfect in my memory. Today’s recipe for vegetarian lettuce wraps is a copycat version of the illustrious PF Chang’s original. Made with tofu, mushrooms, and that secret sauce, these easy lettuce wraps boast the same flavor for a fraction of the calories, and I guarantee you won’t miss the meat!

Vegetarian Lettuce Wraps that taste EXACTLY like the famous PF Changs lettuce wraps! All the same flavor for a fraction of the calories! @wellplated

If you are a tofu skeptic, please slow down and carefully consider this next sentence: my inspiration for these tofu lettuce wraps came from (wait for it) The Pioneer Woman. Yes, it was the Food Network queen of the cattle ranch herself who inspired me to use tofu for the vegetarian lettuce wrap filling.

A few weeks ago, I caught an episode where Ree, Pioneer Woman and self-professed lover of steak, made tofu vegetarian lettuce wraps. As I watched her crumble and sauté the tofu until it was crisp and golden, then pile it into cool lettuce leaves, I knew I had witnessed healthy dinner magic in the making. If tofu vegetarian lettuce wraps are approved in the home of a cattle rancher, they will be in yours too!

A copycat recipe for PF Changs lettuce wraps that are completely vegan, gluten free, dairy free and healthy! All the same addictive flavor of the famous restaurant version for a fraction of the calories.

The Pioneer Woman put a southwest spin on her tofu lettuce wraps by adding corn and chili powder (which I may try at some point), but my recipe today is all about harnessing the flavors and ingredients that give PF Chang’s famous lettuce wraps the cult following they enjoy.

Although I can’t say for certain why the city of Wichita is so enamored of PF Chang’s (Wichita is small but not that small), I suspect the lettuce wraps are at least partially responsible.

Walk into any PF Chang’s, and at least half of the diners are up to their elbows in lettuce wraps. After you try this recipe—which I will enthusiastically pit against the best of PF Chang’s—you’ll understand why. The sauce is unbelievably addictive, the water chestnuts add a satisfying crunch, and the combination of the crumbled tofu with finely diced mushrooms in this vegetarian version makes the filling taste so savory, satisfying, and (dare I say it) meaty, you are likely to forget that you are eating tofu altogether.

Healthy Vegetarian Lettuce Wraps that taste exactly like the PF Changs lettuce wraps! @wellplated

These vegetarian lettuce wraps can be ready in 25 minutes, and the leftover tofu filling keeps well in the refrigerator for several days. I recommend rewarming the leftovers in a skillet over medium heat—they’ll tastes as fresh as if you had just made the recipe.

More leftover love: in addition to serving my vegetarian copycat PF Chang’s filling as a lettuce wrap, I mixed the extra portions with brown rice or scrambled them with eggs for quick, healthy lunches throughout the week.

Healthy Vegetarian Lettuce Wraps that taste exactly like the PF Changs lettuce wraps! @wellplated

Although part of me is curious to return to the Wichita PF Chang’s to see if it still commands a two-hour wait, I won’t order the lettuce wraps again. This easy vegetarian twist has spoiled me deliciously, and I’m content to be ruined.

Tools I used to make this recipe:

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Vegetarian Lettuce Wraps

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous PF Changs lettuce wraps. All the flavor for a fraction of the calories!

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 3 tablespoons hoisin sauce
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons canola or grapeseed oil
  • 1 (12 to 14-ounce) package extra firm tofu (do not use silken)
  • 8 ounces baby bella (cremini) mushrooms, finely chopped
  • 1 (8-ounce) can water chestnuts, 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, finely 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


  1. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
  2. 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.
  3. 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.
  4. Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

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 from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs!

All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 (of 4)

  • Amount Per Serving:
  • Calories: 194
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 612mg
  • Carbohydrates: 16g
  • Fiber: 3g
  • Sugar: 6g
  • Protein: 14g

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...


  1. This looks great! I always remember and had an image of the horse statues from P.F. Changs as well! They are quite the landmark aren’t they! Love lettuce wraps and these look AMAZING! 

  2. These look healthy, delicious and the visual presentation is stellar. But butt is thanking you already! And it’s saying….bathing suit season is upon us, eat healthy. 

  3. Thank you Erin. These look and sound good. Have a nice day!

  4. GAH! I can’t wait to try these. I am sucker for PF Chang’s. Also their sticky ribs are to die for!

  5. These look so delicious! I’ve been to PF Chang’s ONCE (they don’t really have one that close to my house!) and it was epic. Love this vegetarian recipe :)

  6. Ahh love me some PF Chang’s and since the closest one is about 2hrs away…I see this happening in my kitchen verrrry soon :)

  7. Ah I love PF Changs lettuce wraps and I love that these are a vegetarian version! I’ve definitely got to try these.

  8. Those look so good! I love the PF Chang’s lettuce wraps but love how much healthier this recipe is!

    xx, Caitlin

  9. its look healthy and delicious. Thank you for sharing.

  10. we super love lettuce wraps in our house!  this looks like a healthy version so we will try it!  thank you!

  11. I love that you made a vegetarian version of the P.F. Chang’s wraps! I’ve heard they’re amazing!

  12. I know I’m late to the party as I’ve never cooked with tofu until I made this recipe. Wow! The flavors and textures were spot on to the originals. Delicious. Even though it made a large amount my husband and I devoured almost all of it in one sitting! This is going to be a repeat recipe (maybe every week!) Thanks Erin!

  13. I’m soy intolerant but would love a vegetarian lettuce wrap. Can you recommend anything that could replace the soy?

  14. This recipe is delicious and so easy. Made this for dinner tonight, and it was an instant hit with the whole family! Thank you for the great recipe :)

  15. Made this today for lunch. My husband and I loved it! Thank you so much for the recipe.

  16. I saw your recipe on Pinterest and can’t wait to give it a try. I love it when I have everything I need in the pantry to make a dish, even the hoisin!

  17. Absolutely DEELISH. Better than P F Changs!

  18. Hi Erin,
    I just made these tonight, and they are AMAZING!!!
    I eat tofu all the time, but even my husband who’s not really a fan of it enjoyed these!
    (I substituted 1T. of chili garlic sauce for the red pepper flakes, and I lessened the freshly grated ginger to 1t. instead of 2… Other than that I made it exactly as you had written.)
    Thank you for creating this recipe.  I’ll definitely be making it again!

    • Kristin, it’s so wonderful to hear that both you and your husband loved this recipe so much! Thanks for taking time to share your review. It’s incredibly helpful for me and for others as well. Enjoy every bite!

  19. Heather Sproul Reply

    These are fabulous! I make them when I want to do something special for friends and family. Feels like eating at PF Changs!

  20. gonna use carrot matchsticks instead of chestnuts, as that is what I have….
    Diner tonight.

  21. Just made these last night with my 10 year old daughter who is a well known hater of mushrooms and onions and she could not stop raving about this meal. She said, “Mom, it’s like a party in your mouth!” These wraps were soooo delicious and will be added to our recipe rotation. THANK YOU!!!

    • Party in your mouth<—highest recipe praise I could wish for! Thanks so much for sharing this review, and I'm so happy that you both loved the recipe so much!

  22. These were fabulous!

  23. Mikayla Robinson Reply

    what would you suggest replacing the tofu with? I do not care for tofu. Would chicken be okay? Also, I am gluten free and soy sauce has wheat in it, what would you recommend replacing that with?

    • Hi Mikayla! This recipe was really designed to be made with tofu, and I will say that even people who don’t love tofu have enjoyed it very much. You can feel free to experiment with ground chicken or ground turkey if you like. For soy sauce, try finding a gluten-free soy sauce, or substitute tamari.

  24. Do you use a low cal tofu? When I put this into my recipe maker it ends up being 240 calories per serving. Not sure why that would be?

    • Hi Shannon! I don’t actually think there is a low-cal tofu (or if there is, I haven’t seen it). I use regular, extra firm tofu. Did you check every ingredient in your recipe list? Sometimes they can pull in strangely. I once had a clove of garlic pull in as 200 calories, which is just crazy!

      • Wow. That was a quick reply! I will check to make sure. I’m not too worried about it. 240 calories is still a very light meal either way! I am making them tonight so I will let you know how they turn out for sure. Thanks!

    • I must be doing something wrong. Mine also has 12 grams of fat and 850 mg of sodium, 16 grams of protein, 9 grams of sugar. I don’t have time to figure it out right now. Haha. It seems like everything is in there right. I’ll get back to you about it. Just thought it was a little weird. But like I said, no big deal.

      • Hi Erin! I really can’t figure out the nutrition information. I’m guessing we must have just used different brands of tofu and maybe hoisin sauce because that’s where a lot of the calories come from. Anyway, they were absolutely amazing. I didn’t want to eat what my family was eating (just not much of a meat eater), so I made these instead. I made half the recipe, so 2 servings, and I ate it all (minus a bit that was stolen by jealous family members). I absolutely loved this recipe. I didn’t change anything.

        • Hi Shannon! I’m not sure about the nutrition either, though brands can have a big impact, so that is likely why. Regardless, I am so glad to hear you loved this recipe so much. Thanks for trying it and letting me know!

  25. Oh my lanta. I don’t often leave feedback on recipes I found online, but I have to tell you how freaking impressed I am by these lettuce wraps. The appetizer was always my fav at P.F. and since going meatless a couple years ago, I pretty much resigned to the fact that I’d never enjoy them again. I made them tonight and… Wow. Just wow. Delicious. The consistency and flavor were spot on. My anti-leaf-as-bread-substitute boyfriend opted for flour tortillas instead of lettuce and loved it as much, maybe even more than I did. We made an extra batch of that sauce to pour on the wraps and also used some homemade pepper jelly our friend made to add a bit more sweet and spicy. Perfection. Thank you dearly from the bottom of my black heart for sharing this recipe. 
    P.S. My excitement and satisfaction was such that I had to omit the expletives that would have otherwise accompanied such incredible culinary delight. 

    • Kjersti, this comment absolutely makes my day! I’m so excited that you and your boyfriend enjoyed it so much. Thank you so much for trying a recipe, and leaving this outstanding review!

  26. I made these for dinner and they were delicious! I loved the mushroom. Will definitely be making them again. I found a substitute for hoisin sauce with peanut butter, vinegar, sesame oil and soy sauce that worked well since I didn’t have any hoisin. Thanks for sharing!

    • Awesome, Leslie! I’m so happy to hear you liked the recipe. Thanks for the tip about the hoisin sauce substitution . . . I’m glad it worked well! And thank you so much for sharing this wonderful review!

  27. Shanmukha Sastry Mutnuri Reply

    its great

    Rating: 4.5
  28. Swapped the tofu for chicken and it was amazing!!!

    Rating: 5
    • I am so excited to hear that Sabrina! Thanks so much for trying a recipe, and taking time to leave this review. I bet the chicken was delicious.

  29. I have never had tofu. This was my first time and I’m looking forward to trying more recipes with it. My family loved this. My daughter who is 9 had 3 wraps. I served this with vegetarian spring rolls.

    Rating: 4
    • I’m so glad your family enjoyed this, Chelai! Vegetarian spring rolls sounds like a great accompaniment. Thank you so much for taking the time to leave this nice review!

  30. I made these tonight and could have eaten the whole batch myself. Delicious!!! Thanks for sharing.

  31. My friends and I decided to try out being vegetarians for one of our new years resolutions. I made these and they were delicious, even though I’ve never had tofu before. Thank you! :) 

    Rating: 4.5
    • Taylor, I’m so happy to hear that your first experience with tofu was a good one. Thanks for trying the recipe and leaving this wonderful review!

  32. I’m not a vegetarian and this was my first time cooking my own tofu but these turned out so great! The sauce is amazing. I added extra garlic and extra ginger and a shallot. Just delicious. I also had a lot of left over filling so I ate it over rice the next day – yum. Will definitely be making again.

    Rating: 5
    • Woohoo! I’m so glad to hear the recipe is a winner for you, Sydney! I really appreciate your taking the time to leave this wonderful comment. Thank you!

  33. Made this tonight and absolutely loved it. The lettuce wraps at PF Changs are always my favorite and now I can make them at home! Thank you for posting this recipe.

    Rating: 5
    • Thanks so much, Rebecca! I’m happy to hear you enjoyed the recipe. And I really appreciate your taking the time to leave this kind review!

  34. This was my first time making tofu and I LOVED IT. My parents both tried it and shared the last serving! Thank you for this recipe! It was very easy to follow.

    Rating: 4.5
    • Belle, YAY!!!! I am so excited to hear that your first tofu experience was such a good one and that your parents enjoyed it too! Thanks so much for trying the recipe and taking time to leave this wonderful review.

  35. I’m trying to cut back on animal protein and very excited to try this; however, as someone who’s never bought tofu before, I have to ask, why not silken?

    • Hi Alicia, silken tofu is much higher in water content and custardy in texture. It won’t hold its shape in a stir-fry like this one, which is why extra-firm tofu is the way to go here! I’ve found this article explaining the differences between tofu varieties to be very helpful!

  36. Just made this for lunch and it was so quick, easy and delicious!! Thank you so much for sharing this recipe, you’ve gained a new fan! :) Can’t wait to try some more! 

    Rating: 5
  37. We loved these lettuce wraps! Made a double batch and used for salads through the week. 

    Rating: 5
  38. Made this for a get-together and everyone agreed it was spectacular! The flavors and texture are the exact same as the original! Thank you!

    Rating: 5
    • YAY Shanda, I’m so glad you enjoyed the recipe! Thank you so much for taking the time to leave this lovely review. :)

  39. I’m not usually a fan of recipes that the main focus is tofu, and I don’t normally like mushrooms that much. But I’ve been trying to expand my horizons on both tofu and mushrooms, so decided to give this a try. And it was SO GOOD! I made a little extra sauce because we made some plain quinoa to add to the wraps to make it a little heartier. It came together so quickly and easily and my fiance and I ate the entire batch! Will definitely be adding this to the busy weeknight rotation. Thank you

    Rating: 5
    • Hi Rachel, I’m so glad you gave this recipe a go and enjoyed it! Thank you so much for leaving this great review. Quinoa definitely sounds like a delicious addition.

  40. This is just delicious!  My husband is not a big tofu fan but agreed to try this and he loved it! No leftovers!  Can’t wait to try more of your recipes! Thank you.

    Rating: 5
    • I’m so glad the recipe was a hit, Susan! Thanks for giving it a try and taking the time to leave this wonderful review!

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