Vegetarian Lettuce Wraps | Copycat PF Changs

Vegetarian lettuce wraps with less than 200 calories for a HUGE serving. This lettuce wraps recipe is easy, healthy and WAY better than the PF Chang’s original! They’re vegan, gluten free, dairy free, and low carb.

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} Recipe at wellplated.com | @wellplated

When a P.F. Chang’s opened in my hometown of Wichita, Kansas, it was A Big Deal. New restaurants always generate a buzz, especially chains associated with larger cities. P.F. Chang’s was no exception. The two-hour wait lasted for months, and when my family finally scored a table, our server insisted that we order the lettuce wraps. She was SO RIGHT.

I still remember their sweet crunch and addictive taste. PF Chang’s serves up delicious Asian dishes, so copycat PF Chang’s recipes can be found all over the interwebs. (This PF Chang’s Mongolian Beef looks amazing).

Today’s Vegetarian Lettuce Wraps recipe is a copycat version of the illustrious P.F. Chang’s original.

They’re easy, healthy, and so much of a dead ringer for the real deal that they’ve become one of my most popular recipes!

The Best Vegetarian Lettuce Wraps

Although I typically begin my recipe posts by describing the dish, this time, I thought I’d share a few excerpts from the comments section. I can’t even tell you how happy these make me to read (and reread). Thank you.❤️

  • Oh my lanta. I don’t often leave feedback on recipes I found online, but I have to tell you how 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.
  • These are fabulous! I make them when I want to do something special for friends and family. Feels like eating at PF Changs!
  • This recipe is delicious and so easy. Made this for dinner tonight, and it was an instant hit with the whole family!
  • 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!”
  • 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!
  • 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!
  • Absolutely DEELISH. Better than P F Changs!

And so many more!

cast iron skillet of tofu and mushroom filling to make vegetarian lettuce wraps

As you likely pieced together from the comments, these Vegetarian Lettuce Wraps are made with tofu and mushrooms, two ingredients that often unnerve more hesitant eaters.

As those who have tried this lettuce wrap recipe can attest, however, you hardly notice them! Both ingredients are finely diced, and by the time the tofu and mushrooms have simmered in that signature, addictive P.F. Chang’s sauce, all you’ll taste is the flavors of the original.

If you are still feeling unsure about the tofu, please slow down and carefully consider this next sentence. My inspiration for these tofu lettuce wraps came from The Pioneer Woman.

Yes, it was the Food Network queen of the cattle ranch herself who prompted me to use tofu for the vegetarian lettuce wrap filling. If tofu vegetarian lettuce wraps are approved in the home of a cattle rancher, they will be in yours too! (And if you’re still REALLY unsure, check out the chicken version of these Asian Lettuce Wraps!)

copycat PF Changs vegetarian lettuce wraps sit on a white rectangular serving platter

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 today’s recipe is all about harnessing the flavors and ingredients that give P.F. Chang’s famous lettuce wraps the cult following they enjoy, but in a light and healthy way you can enjoy any night of the week.

Bonus: this healthy lettuce wraps recipe is ready in 25 minutes. So long, two-hour wait!

white platter of low carb vegetarian lettuce wraps

Vegetarian Lettuce Wraps Leftover Tips:

  • Any leftover filling keeps well in the refrigerator for several days. I recommend rewarming the leftovers in a skillet over medium heat—they’ll taste as fresh as if you had just made the recipe.
  • In addition to serving my vegetarian copycat P.F. Chang’s filling as a lettuce wrap, I also like to mix the extra portions with brown rice or scramble them with eggs for quick, healthy lunches throughout the week.

More Delicious Healthy Asian Recipes with Tofu:

Recommended Tools to Make Vegetarian Lettuce Wraps:


white platter of vegetarian lettuce wraps just like the ones from PF Changs
4.87 from 51 votes
Leave a Review »

Vegetarian Lettuce Wraps

Yield: 4 servings
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!

Ingredients

  • 3 tablespoons hoisin sauce
  • 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
  • large inner leaves romaine lettuce — from a romaine heart or butter lettuce leaves
  • Optional for serving: grated carrots — additional red pepper flakes

Instructions

  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.

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!
Course: Appetizer, Side Dish
Cuisine: Chinese
Keyword: Healthy Lettuce Wrap Recipe, Vegetarian Chinese Food, Vegetarian Lettuce Wraps

Nutrition Information

Amount per serving (1(of 4)) — Calories: 194, Fat: 9g, Saturated Fat: 1g, Sodium: 612mg, Carbohydrates: 16g, Fiber: 14g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

And for posterity, here is one of the original photos from when I first posted the recipe:

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

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

Vegetarian Lettuce Wraps that taste EXACTLY like the famous PF Changs lettuce wraps! All the same flavor for a fraction of the calories! #vegetarian #asian #copycat

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

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

168 comments

  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
    http://www.wandererandwolf.com

  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!

    • Heidi, I am so excited to hear that your first time cooking with tofu was such a success. Thanks so much for trying the recipe and stopping back by to let me know how it turned out for you.

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

    • Hillary, I think you can swap other types of vegetarian protein you enjoy. I’ve never tried this with chickpeas, but I bet it would be tasty (the flavor would be different but still good.) Crumbled seitan would be a nice option too. I hope that helps!

    • Hi Hillary!
      I’ve made a similar dish using chopped cauliflower as the replacement for chicken (or tofu in this recipe). I chop the cauliflower into small bits and sauté just long enough to take the initial bite out. Then pour on all of the sauce and let it soak up the flavor. So good!!

  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

    • 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

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

    • 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.

    • 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! :) 

    • 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.

    • 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.

    • 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.

    • 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! 

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

  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!

    • 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

    • 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.

    • 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!

  41. I have made this recipe several times and my family absolutely loves it! I do double the sauce to reserve half of it as a dipping sauce, otherwise I follow the recipe exactly. Thanks for such a yummy recipe. It really does taste like the veggie lettuce wraps from P.F. Changs!

    • Doubling the sauce for dipping is a great idea, Ann! I’m glad you enjoy these wraps, and I appreciate your taking the time to leave this great review!

  42. Hello:
    I made this recipe last night and invited my son for dinner. I am trying to get him to eat more meatless meals. He loved the food, ate 3 wraps and took a wrap home for later.
    We both really enjoyed the wraps! Great recipe! Thanks.

    • Woohoo Suzy! I’m happy to hear the recipe was a hit for everyone. Thank you so much for giving it a try and reporting back!

  43. I’ve made it twice in one week and my husband and I both love it!

  44. Cindy Christie Reply

    You had me at Pioneer woman..i love her and truthfully my only regret about going vegetarian was all her wonderful recipes i would not be eating again. This one made me happy :)

  45. Great recipe, I roasted the mushrooms and crumbled tofu in the oven on 400 degrees for about 20 minutes  to skip the frying part and enjoyed them immensely, love this recipe.  Many thanks.

    • That’s a great idea to roast them, Katie! I’m glad the recipe was a hit. Thanks so much for sharing your feedback and this review!

  46. Do the water chestnuts add any flavor or just crunch? I hate water chestnuts so really don’t want to add, but don’t want to miss a flavor profile either. Thanks! 

    • Hi Jessica, yes, you can leave them out! They add a crunch that I enjoy, but if you’re not a fan you don’t have to add them.

      • Wow!!! This recipe was fantastic! Usually when I try a recipe that says it’s like the real thing, it’s not. You did not overpromise, this was better than the real thing! My only regret was not doubling the recipe. It was a winner for the entire family  (kids are age 5 & 3)! Thank you! 

        • Jessica, I’m SO GLAD you enjoyed the recipe!! Thank you so much for giving it a try and taking the time to leave this awesome review!

  47. I am a meat eater married to a vegetarian, and this is one recipe we can agree on. It’s so great, and has become a staple in our household. We make it at least once a month. One addition that I like is to top with chopped up peanuts for some added crunch. I leave out the red pepper flakes, but my husband just adds them on top. Add a side of sweet chili sauce, and we are good to go!

    Thanks so much for this recipe – I hardly comment on things I make, but we just use it too much not to endorse to others!

    • HOORAY for recipes that everyone loves! Thanks so much for taking the time to leave this awesome review, Reene! I’m so glad the recipe is a winner for you and your husband.

  48. Wow. I feel like an idiot. I’ve been sitting on this recipe for a long time. I finally made it for lunch today. I can’t believe I’ve been living without this for so long! I’m definitely adding it to my regular rotation. Again… Wow. This is the bomb!

  49. Hello – I’m a new diabetic so not hugely experienced with nutritional analysis, but when I run your recipe as written through verywell’s nutrition analyzer, the carb count comes out dramatically different – 2.5x what you have listed.

    any thoughts about why it would be so different? Would welcome any input/knowledge. Thanks!

    • Great question, Gretchen. I provide nutrition info based on what I calculate using My Fitness Pal to the best of my ability, but it is a guide and a service, not a guarantee. (You can read more on the FAQs page: http://www.wellplated.com/faqs/). Your info may vary if you use a different calculator, like you mentioned, which may pull different brands, sizes of products, etc. If exact calorie counts are very important, I recommend you go by your own analysis to make sure it matches what you used exactly. I hope that helps!

  50. made these the other night and they were delicious! thanks for the yummy recipe!

  51. The only extra firm tofu my store sells is silken. What happens if I use it?

    • Great question, Paula. 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. Firm tofu (not silken) would work as well if your store carries that!

  52. Very easy, very good. My grandchildren loved it to.

    • Marcella, I’m so glad to hear the recipe was a winner! Thank you so much for taking the time to leave this great review.

  53. I replaced the mushrooms with chickpeas and didn’t put in parsley, it was delish!!! I also recommend a splash of lemon juice for this. :)

    • Sophie, thanks so much for taking the time to share your tweaks and feedback! I’m so glad to hear you enjoyed this.

  54. Hello… im from indonesia and I love the vegetable…
    Its very beautyfull
    I like this..
    Im gon a try this at home..
    Thanks u very much…

  55. These came out great and the kids loved them!!

  56. These were amazing! I added mung bean sprouts for even more texture, but they would have been great without it, too. Hubby and I ate till we were stuffed and there is enough for tomorrow’s lunch, too!

    • YAY Cher, I’m so happy to hear this recipe was a winner! Thanks for giving it a try and taking the time to report back!

  57. I can’t convince my husband to eat tofu (yet) but he’ll eat soy/veggie crumbles, so I used a bag of those instead of the tofu. We both LOVED this recipe – such fresh ingredients, such rich flavors – it’s a “keeper!” 

    ps – I know it would be even more yummy with tofu – maybe someday.  ;-)

  58. AMAZING! I made these for a pot luck and everyone, even the non-vegetarians, raved about them. Definitely add chopped peanuts on top for a little extra crunch and saltiness.
    My mouth is watering thinking about these.

  59. These are amazing!!! I thought they tasted just like PF Chang’s and were very easy to make. They had amazing flavor and the right crunch. I think the fresh ginger really added to it. I’ve been looking for a greater variety of healthy vegetarian recipes for my husband and me (and some without cheese), and am so glad I found this one that we both love! Thank you so much for this one! 

    • Woohoo! I’m so glad to hear the recipe was a hit. Thank you so much for taking the time to leave this awesome review!

  60. Made this with half the mushrooms, extra onion, and sautéed kale instead of lettuce! Ate with raw kale one night, then the next night made rice and served a fried egg on top. Delicious!! 

    • Both those variations sound delicious, Kellie! Thanks for giving the recipe a try and taking the time to leave this awesome review!

  61. This is the second time I’ve fixed this and it’s a hit. I am crazy about Romaine lettuce for some reason, so I use that and I just adore it. This is a high-protein and easy dish that will take its place among my favorite tofu suppers. Thank you!

    • Chessie, I’m so happy to hear the recipe is a winner for you! Thanks so much for taking the time to leave this wonderful review!

  62. I made this for dinner and wow it was DELICIOUS! I have been a vegan for 3 months now and I was getting tired of the same tastes and recipes over and over. This one really tasted exactly like PF Changs and you couldn’t even notice the meat missing! I ate it for leftovers a couple days later and it still tasted great from just a simple reheat in the microwave. Simple and delicious! Would 100% recommend! 

    • WOOHOO, Lexi, I’m so glad to hear these wraps are a hit! Thanks so much for taking the time to give it a try and leave this awesome review.

  63. HI,
    Hoisin sauce is made from seafood traditionally. So pls check the ingredients

    • Hi Mel, hoisin sauce is not commonly made with seafood, and the bottles I’ve found in stores are vegetarian. But you’re correct that it’s always best to double check the label if you’re concerned!

  64. My daughter and I have recently gone vegetarian and I was so excited to find this recipe.  I love the lettuce wraps at PF Chang’s and this recipe is delicious.  Thanks for sharing!!

    • Tracy, I’m so glad you found this recipe and that it turned out to be a winner! Thanks so much for giving it a try and taking the time to report back!

  65. I made this. It was a 10/10.

    The only problem was that I wanted to finish ALL of it in one night :/ 

  66. Made this tonight.  Off the freakn chart !!! Seems like a lot of times when making a recipe it doesn’t turn out even looking like the picture. This did and it was awesome !!! Made it 3 different ways.  Exactly like the recipe with Tofu. Another skillet of  soy crumbels.  And another skillet for my wife with diced up chicken breast.  All three skillets were awesome. This recipe is a keeper for me.  

    • Hooray! I’m so glad to hear the recipe was a hit all three ways! Thank you so much for taking the time to report back.

  67. My husband and I have been Vegan for about 6 months, and our go-to dinner meal is often prepackaged frozen imitation meat with some sides since he is not a big fan of vegetables. I don’t often leave comments on recipes, but this was really out of this world! We both loved it and I will double the next time so we have more leftovers. Thank you for a winner!

    • Dina, I’m so glad to hear this recipe is a winner for both of you! Thank you so much for taking the time to leave this wonderful review!

  68. Pardon me while I lick my plate clean. Easy, quick, amazing! I doubled the sauce (all but the soy sauce because I had regular, not low sodium) so I had some left for a dipping sauce.  This is a keeper!!

    • Hooray Kim! Thanks so much for taking the time to leave this awesome review—I’m happy to hear you enjoyed the wraps!

  69. Omg! So good! I substituted eggplant for mushrooms bc I didn’t have any. Even my 10 yr old who doesn’t like tofu loved it!!!!

  70. I’ve made these many times over the past year. My meat-eating husband LOVES them! So easy, so healthy, and they make great leftovers for work lunches! I originally made the recipe with half of the water chestnuts because I normally hate them in Asian food, but this recipe hides them so well that I used the entire amount in subsequent meals. Thanks, love this!

    • Kelly, I’m so happy to hear you both enjoy these! Thank you so much for taking the time to leave this wonderful review!

  71. Killer recipe!  I made it without the tofu and it was fantastic!!

  72. These were AMAZING! SIMPLE EASY RECIPE!

  73. I didn’t want to use tofu, so I used Trader Joe’s frozen cauliflower stir fry rice in place of it. SO AMAZING!

  74. This was SO GOOD! Thank you for the recipe. I’m not a huge fan of mushrooms so I wasn’t sure how this would go but in this recipe their texture and taste are disguised and this was delicious! Loved it and can’t wait to make it again! 

    • HOORAY! I’m so glad you enjoyed the wraps, Lisa. Thank you so much for giving them a try and taking the time to report back!

  75. When I told my kids what we were having for dinner (they are carnivores), all I got were complaints, whining and questions about possible alternatives. I made this dish anyway. Served it… and as it was cooking the whining went to whiffs of them smelling the scent of a delicious dinner cooking and then ultimately to… OMG, This is SO GOOD! Everyone ate it all… I could have doubled the recipe. My whole family loves this. Perfect. I will absolutely make it again.

    • Hooray! I’m so glad to hear the wraps were a hit. Thanks so much for taking the time to leave this awesome review!

  76. We  made this tonight using home made seitan instead of tofu.  It was amazing!

  77. Wow this recipe is amazing! I made this last night and had the leftovers for lunch today. I was hesitant to add water chestnuts but I’m so glad I did because they provided a great texture and crunch! I also added grilled onions. I can’t believe this is healthy! 

  78. I made this last night and it was delicious!
    The measurements of the ingredients is perfect!
    It is very clean tasting and you can taste every single ingredient.
    I will make this again. 

  79. Exceeded expectations! Easy to shop for and prepare. Vibrant and refreshing flavors. It made a perfect summer lunch that got lots of praise. I didn’t think this could match PF’s recipe, but it did! I used baked tofu from the supermarket vegetarian section that was the perfect consistency. Will definitely make again.

  80. Hi there, I’ve made copycat lettuce wraps before with ground chicken, but my brother-in-law is coming for dinner tonight and requested a vegetarian version with beans for protein (instead of tofu). Could you please advise on what you think would be a good bean alternative to tofu–red beans, black beans, chickpeas? I have zero experience cooking with those types of proteins, so I’m in need of some help…Thank you so much!

    • Lena, I am afraid there is not an easy swap, as tofu has a very unique texture. I actually would recommend looking for a recipe that uses beans already. Chickpeas would be a good place to start!

  81. Very yummy and easy to make! Definitely recommend adding the optional carrots at the end for a fresh lil crunch. My boyfriend the carnivore even loved it.. Thanks!

  82. Soy sauce is *not* gluten free

  83. SOOOOOOOO GOOOOD. Lettuce isn’t my favorite so I’m just eating it straight out of a bowl. Simply delicious! As a vegetarian, I am so excited to find recipes that remind me of the yummy Chinese takeout that I grew up loving. For anyone reading this before they make it, I left on the heat for about 10 mins at the end to make sure all the sauce cooked down. It was amazing!

  84. this recipe is AMAZING! i’ve made it three times in the last month! I live by myself and it holds great for lunch for a few days! I swapped in cauliflower for the water chesnuts because i didn’t have any and it worked just as well! I put the mix into gyoza wrappers today and oh my gosh, AMAZING. Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *