Vegetarian Lettuce Wraps | Copycat PF Changs
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. 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 the most popular recipes on Well Plated.
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!
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!
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 recipe is ready in 25 minutes. So long, two-hour wait!
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.
Tools I used to make this recipe:
- Nonstick pan (a seasoned cast iron skillet works well also)
- Heatproof spatula
For a step-by-step of how to make this Vegetarian Lettuce Wraps recipe, watch this short video:
Vegetarian Lettuce Wraps
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!
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 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, 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
Directions:
- 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.
- 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!
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
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:
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…
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!
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.
Thank you Erin. These look and sound good. Have a nice day!
You do the same Liz, thank you!
GAH! I can’t wait to try these. I am sucker for PF Chang’s. Also their sticky ribs are to die for!
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 :)
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 :)
Ah I love PF Changs lettuce wraps and I love that these are a vegetarian version! I’ve definitely got to try these.
Thanks Rachel! I hope you love these just as much as the ones at PF Chang’s!
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
its look healthy and delicious. Thank you for sharing.
we super love lettuce wraps in our house! this looks like a healthy version so we will try it! thank you!
I love that you made a vegetarian version of the P.F. Chang’s wraps! I’ve heard they’re amazing!
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.
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!
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 :)
Elizabeth, I am so happy to hear how much you all enjoyed it! Thank YOU for trying and for stopping back to leave this review.
Made this today for lunch. My husband and I loved it! Thank you so much for the recipe.
Eve, I am so happy to hear that! Thanks so much for trying the recipe and letting me know how it turned out for you.
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!
I love it when that happens too! If you end up making the recipe, I would love to hear what you think:-)
Absolutely DEELISH. Better than P F Changs!
HOORAY! I’m so happy to hear you loved the recipe Karen! Who needs take out? ;-)
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!
These are fabulous! I make them when I want to do something special for friends and family. Feels like eating at PF Changs!
I love it when dinner at home is just as good (or better) than dinner out Heather. THANK YOU, and I’m so glad you loved the recipe!
gonna use carrot matchsticks instead of chestnuts, as that is what I have….
Diner tonight.
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!
These were fabulous!
I’m so excited to hear that Tiffany! Thanks for trying the recipe and taking time to let me know how it came out for you. I really appreciate it!
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.
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!
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!
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!
its great
Thank you so much for the nice review!
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.
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!
I made these tonight and could have eaten the whole batch myself. Delicious!!! Thanks for sharing.
I’m so glad you loved them, Rachael! Thanks so much for taking the time to leave this wonderful review! :)
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!
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!
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!
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.
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!
Thank you very much for answering, this was very helpful!
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!
Hi Maggie! Thank you so much for this kind comment. I’m so happy to hear you enjoyed the wraps!
We loved these lettuce wraps! Made a double batch and used for salads through the week.
YAY Cara! I’m so happy you loved the recipe. Thanks for sharing this great review!
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. :)
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.
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!
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!
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!
I’ve made it twice in one week and my husband and I both love it!
Woohoo Karen! I’m so happy to hear the recipe is a hit! Thanks for reporting back. :)
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 :)
I’m so glad to hear it, Cindy! I hope you enjoy!
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!
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!
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.
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!
HOORAY Tia! I’m so happy to hear you love it. Thanks so much for taking the time to report back!
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: https://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!
made these the other night and they were delicious! thanks for the yummy recipe!
Hi GG, I’m so glad to hear you enjoyed this recipe! Thanks so much for leaving this great review!
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!
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.
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.
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…
I hope you enjoy the recipe, Cara! Thanks so much!
These came out great and the kids loved them!!
Angela, I’m so glad to hear the wraps were a hit! Thanks so much for giving them a try and reporting back. :)