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With less than 200 calories for a HUGE serving, these vegetarian Lettuce Wraps are an easier, healthier, and way more delicious version of the P.F. Chang’s original! Plus, they’re vegan, gluten free, dairy free, and low carb.

A white plate with vegetarian lettuce wraps

When a P.F. Chang’s opened in my hometown of Wichita, Kansas, it was A Big Deal.

The two-hour wait lasted for months, and when my family finally scored a table, our server insisted that we order the lettuce wraps appetizer. She was SO RIGHT.

Today’s lettuce wraps recipe is a copycat version of the illustrious P.F. Chang’s original with a healthy twist.

Excess amounts of sugar are why lettuce wraps are high in carbs at restaurants. So, to ensure this recipe was healthier than other lettuce wraps recipes (including P.F. Chang’s), I skipped the added sugar altogether.

This recipe features a richly-flavored sauce that rivals the original, crunch, and a hint of spice.

It’s easy, nutritious, and so much of a dead ringer for the real deal that this has become one of my most popular recipes!

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

Cast iron skillet of tofu and mushroom filling

5 Star Review

“Wow!!! This recipe was fantastic! You did not overpromise, this was better than the real thing! It was a winner for the entire family.”

— Jessica —

How to Make Vegetarian Lettuce Wraps

These vegetarian lettuce wraps are made with tofu and mushrooms, two ingredients that often unnerve more hesitant eaters.

As those who have tried these easy lettuce wraps 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’re still REALLY unsure about going meat-free, check out my Asian Lettuce Wraps made with ground chicken (you can also swap ground beef, ground turkey, or ground pork). For a peanut spin, make chicken lettuce wraps with this Thai Asian Chicken Wraps recipe.

The Ingredients

  • Tofu. Once crumbled and coated in the sauce, even the most diligent of tofu skeptics will enjoy this dish. Tofu is rich in protein and low in calories, making these lettuce wraps healthy (especially when compared to restaurant versions).

Ingredient Swap

For those with a soy allergy or severe dislike of tofu, you could try making vegetarian lettuce wraps without tofu using one of the following options:

  • Omit the tofu completely, creating a solely vegetarian lettuce wraps mushroom filling.
  • For an option with extra protein and added texture, you could try making vegetarian lettuce wraps with beans and mushrooms instead. Use rinsed and drained canned chickpeas.
  • Hoisin. Similar to an Asian barbecue sauce, it’s sticky, sweet, and incredibly delicious. It’s the sauce’s foundation.
  • Soy Sauce. Since this is an Asian lettuce wraps recipe, we can’t skip the soy sauce. It adds mouth-watering umami goodness to the sauce.
  • Rice Wine Vinegar. Adds a touch of light, sweet acidity.
  • Sesame Oil. Lightly nutty and wonderful in Asian recipes like this one.
  • Mushrooms. After being finely chopped and coated in the sauce, the mushrooms are barely noticeable in this dish. They do, however, give the filling a great depth of flavor.
  • Water Chestnuts. For a satisfying crunch.
  • Red Pepper Flakes. Adds heat without making the dish overly spicy. If you enjoy the spice, you can add more to taste or top the wraps with sriracha.
  • Lettuce Leaves. What kind of lettuce is used for lettuce wraps? While I think the best lettuce for lettuce wraps is Boston lettuce (or Bibb or butter lettuce), romaine lettuce would also work well. Iceberg lettuce can be used in a pinch.

The Directions

  1. Stir the sauce ingredients together.
  2. Press the tofu, squeezing out the liquid. Crumble the tofu into a large skillet with oil over medium high heat. Cook for a few minutes, then add the mushrooms. Add the water chestnuts, garlic, ginger, red pepper flakes, and part of the green onions.
  3. Pour in the sauce, stirring to coat. Cook for 30 to 60 seconds.
  4. Serve the tofu mixture in lettuce leaves. Top with green onions and ENJOY!

Dietary Note

While this recipe is gluten free as written, you’ll want to make sure your hoisin and soy sauce are gluten free, or substitute tamari instead.

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

Storage Tips

  • To Store. The tofu filling can be refrigerated for 3 to 5 days. Store lettuce leaves separately in the refrigerator.
  • To Freeze. You can freeze lettuce wraps filling for up to 2 months (do not freeze the lettuce leaves).
  • To Reheat. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet on the stovetop over medium heat.

Leftover Ideas

I like to mix the leftover filling with brown rice or rice noodles, or scramble it with eggs for quick, healthy lunches throughout the week. Vegetarian lettuce wraps with quinoa are also a delicious way to bulk up leftovers.

Easy and healthy lettuce wraps served on a plate

What Goes Well with Lettuce Wraps

Whether you want to know what goes with lettuce wraps for dinner or lunch, these ideas are certain to please. You can also eat lettuce wraps as an appetizer or enjoy them on their own.

P.F. Chang’s does still have vegetarian lettuce wraps on its menu, but I’d rather make this recipe any day. I know you will love it too!

Frequently Asked Questions

How Do You Keep Lettuce Wraps from Falling Apart?

Crisp lettuce leaves are the best way to keep them from falling apart. If you have limp, thin lettuce leaves, they’re much more likely to break under the weight of the filling. It’s also important to not overstuff your lettuce leaves. If you pile too much filling into a leaf, it can easily tear as you try to wrap it up.

Can I Make Lettuce Wraps from Other Recipes?

If this recipe has inspired you to wrap other dishes in lettuce leaves, you’re not alone! For vegetarian lettuce wraps Indian style, try piling this Tofu Curry into lettuce leaves. For Thai lettuce wraps vegetarian style, try this Chickpea Curry.

Can I Use Tempeh instead of Tofu?

While I haven’t made this recipe using tempeh, I think it would turn out well. It is slightly more dense than tofu, which may give the filling more texture.

Lettuce Wraps

4.86 from 209 votes
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!

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Servings: 4 servings for an app, 2 as a main


  • 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 (12 to 14 ounces) extra-firm tofu do not use silken
  • 8 ounces baby bella cremini mushrooms finely chopped
  • 1 can (8 ounces) 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
  • large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves
  • Optional for serving: grated carrots additional red pepper flakes


  • 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.



  • TO MAKE GLUTEN FREE: Use a gluten free hoisin sauce and gluten free soy sauce, or substitute tamari instead. 
  • TO STORE: The tofu filling can be refrigerated for 3 to 5 days. Store lettuce leaves separately in the refrigerator. 
  • TO REHEAT: 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


Serving: 1(of 4)Calories: 169kcalCarbohydrates: 21gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgPotassium: 683mgFiber: 4gSugar: 8gVitamin A: 5035IUVitamin C: 6mgCalcium: 78mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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

  4. 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 :)

  5. 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 :)

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

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

    xx, Caitlin

  8. 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!

    1. 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.

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

    1. 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!

    2. 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!!

  10. 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 :)5 stars

    1. 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.

    1. 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.

  11. 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!

    1. I love it when that happens too! If you end up making the recipe, I would love to hear what you think:-)

  12. 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!
    Kristin5 stars

    1. 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!

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

    1. 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!

  14. 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!!!5 stars

    1. 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!

    1. 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!

  15. 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?

    1. 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.

  16. 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?

    1. 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!

      1. 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!

    2. 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.

      1. 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.

        1. 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!

  17. 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. 5 stars

    1. 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!

  18. 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!

    1. 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!

    1. 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.

  19. 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.4 stars

    1. 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!

  20. 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! :) 4 stars

    1. 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!

      1. Hi! Can I use olive oil instead of canola or grape seed oil? Would that change the recipe? 

        1. Hi Kiana! Olive oil should work fine here. Another reader has also used coconut oil with success. I hope you enjoy the recipe!

  21. 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.5 stars

    1. 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!

  22. 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.5 stars

    1. 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!

  23. 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.4 stars

    1. 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.

  24. 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?

    1. 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!

  25. 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! 5 stars

    1. Hi Maggie! Thank you so much for this kind comment. I’m so happy to hear you enjoyed the wraps!

  26. 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!5 stars

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

  27. 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 you5 stars

    1. 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.

  28. 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.5 stars

    1. 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!

  29. 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!4 stars

    1. 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!

  30. 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.5 stars

    1. 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!

  31. 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 :)

  32. 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.4 stars

    1. 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!

  33. 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! 

    1. 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.

      1. 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! 

        1. 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!

  34. 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!5 stars

    1. 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.

  35. 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!5 stars

    1. HOORAY Tia! I’m so happy to hear you love it. Thanks so much for taking the time to report back!

  36. 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!

    1. 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: 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!

    1. Hi GG, I’m so glad to hear you enjoyed this recipe! Thanks so much for leaving this great review!

    1. 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!

    1. 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.

  37. 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. :)5 stars

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

  38. 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…

  39. 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!5 stars

    1. 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!

  40. 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.  ;-)5 stars

  41. 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.5 stars

  42. 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! 5 stars

    1. 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!

  43. 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!! 5 stars

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

  44. 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!5 stars

    1. 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!

  45. 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! 5 stars

    1. 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.

    1. 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!

  46. 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!!

    1. 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!

    1. HOORAY Soraya, I’m so glad this recipe was a winner for you! Thanks for taking the time to leave this stellar review!

  47. 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.  

    1. 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.

  48. 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!5 stars

    1. 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!

  49. 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!!5 stars

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

  50. 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!!!!5 stars

    1. HOORAY Lanaye! I’m so glad to hear this was a winning recipe. Thanks so much for sharing this awesome review!

  51. 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!5 stars

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

  52. I didn’t want to use tofu, so I used Trader Joe’s frozen cauliflower stir fry rice in place of it. SO AMAZING!5 stars

  53. 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! 

    1. 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!

  54. 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.5 stars

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

  55. 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! 5 stars

    1. Vanessa, I am so thrilled to hear this! Thanks so much for trying the recipe and taking time to leave this wonderful review!

  56. 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. 5 stars

  57. 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.5 stars

    1. Linda, YAY! I am so thrilled to hear this. Thanks for taking time to leave this fabulous review. It means so much!

  58. 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!5 stars

    1. 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!

  59. 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!5 stars

  60. 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!5 stars

  61. 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!5 stars

  62. These were so good! We don’t like mushrooms, so I added salted peanuts and they were amazing! Otherwise followed the recipe to a tea. Thanks so much for this awesome vegan dish!5 stars

  63. I made this last night and one word: DELICIOUS! Super easy, too. I didn’t have garlic cloves (used garlic powder) or ginger roots (used ginger spice) and was still incredible so I can only imagine how much better it’ll be when I have all the proper ingredients. Definitely a repeat! Thank you.5 stars

  64. I just made this and OMG it’s delicious! Just like the PF Chang’s recipe. Don’t be afraid of the mushrooms. I HATE mushrooms. I will not eat them. The flavor and the texture and the smell ?. So I was super skeptical about this recipe but I’m glad I tried it. You don’t taste mushroom at all and the texture is perfect. Do yourself a favor and make this recipe!5 stars

  65. Made this today and it was DELISH!!! Also took a fab pic but don’t see anywhere to attach it! Anyways I followed the recipe except I didn’t have canola oil so I just used coconut oil and it turned out amazing. Also I put a little sweet chilli sauce on top right before I ate it and it was honestly better than PF Changes! Going to make this all the time now, thank you so much for the amazing, delicious and easy recipe!! :)5 stars

  66. They look really good! I may make this for my family soon. We eat a lot of unhealthy food, and I really want to have more vegetables in our diet for a healthy change this year. These lettuce wraps look so beautiful and delicious! Who would say no to these, right? Thank you so much for the recipe!5 stars

  67. Really delicious! We’ve made this a bunch of times now, and it’s become part of the weekly rotation. Only change was to add a pinch of sugar. Thank so much for the recipe!5 stars

  68. I made these tonight and was very yummy!! Skipped the tofu and added chickpeas instead with chopped mushrooms, cauliflower, green and red peppers, onion, and added a handful of cashews! Loved this concoction! I also added a tablespoon of peanut butter to my sauce to add that hint of flavor. Will definitely make these again! Thanks! 5 stars

  69. I will be trying this recipe soon. Thank you so much for posting it! I was wondering (and I’m sorry if it has already been answered) if anybody has tried this using TVP?

      1. Soooooo yummy!!!!!     I substituted 5 oz of tofu  with 5 oz of rehydrated tvp.    It gives it a meatier feel.   Thanks again for the recipe; this one goes into the normal rotation for sure!!!5 stars

  70. I made this today for lunch and it was delicious! Much healthier than PF Chang’s (I prefer to know exactly what is in my food). I did add a small, chopped zucchini. Thank you for sharing this recipe!5 stars

  71. Well I’ve made this, and variations of this, about 10 times now. For us, for guests, for TEENAGERS… always works great. For the meat folks I do ground turkey, always a hit. I wanted to finally comment to say 1 thing that I changed that you may love, instead of doing romaine lettuce, I get a huge Napa Cabbage, and use those as boats. They have amazing support, can be eaten raw, and have very lettuce like leaves after the stalk. Give it a try! Thank you for your wonderful recipes. I’m making a triple batch right now, that will keep warm in a crock pot, for people to graze on as they come and go.5 stars

  72. I made these today and they were really good. I had a hard time getting the filling to stay in the lettuce wraps, so I gave up and just ate them separately. I am on WW and have a mostly plant-based diet, so always looking for good vegetarian WW friendly recipes. This one fit the bill. I should also say that I am not normally a fan of tofu and it was not a problem in this recipe. Thank you for sharing this!5 stars

  73. My partner and i love this recipe. Pro tip: get the high protein, super firm tofu from Trader Joe’s to save on the tofu pressing time. I also suggested this recipe to my meat eating mom and her partner and they both loved it as well. It’s so great! And healthy!5 stars

  74. Made this for lunch today. Only adjustment was that I added lime juice to sauce…. tasted just as good as P.F. Chang’s version must try:)4 stars

  75. Awesome post. This post is very helpful for me. It has Lots of information in Vegetarian Lettuce Wraps | Copycat PF Changs. Thanks for sharing.5 stars

  76. Hi I loved your recipe and wanted to try soon. When I tried to same on my pinterest account it shows invisible. Is they any way I can save it on pinterest.

    Thanks Poo5 stars

    1. Hi Poonam! At the top of the page, there’s a button with the Pinterest logo on it. If you click that button, it will allow you to pin this recipe to Pinterest. Additionally, you can find the pin for this specific recipe here, which may make it easier to share. I hope this helps, and I’m so happy you enjoyed the recipe!

      1. Thank you Erin for such a quick response. I guess my browser had some problem. I can see all the buttons but they are not active. Anyways will definitely check more recipes on your website. ?

  77. This was SOOO delicious, we didn’t found the hoisin sauce tho, so instead we used katsu sauce and tasted pretty good, 10/10 would recomend5 stars

  78. The first two ingredients in this recipe, hoisin sauce & soy sauce, naturally contain gluten from wheat.  Therefore this recipe isn’t “gluten free” as noted in this post.  This recipe should be updated to reflect that, OR, update it with using alternative ingredients.  In fact this applies to all your published recipes that call for hoisin sauce, soy sauce, fish sauce, plum sauce, oyster sauce, etc.

    1. Hi Debbie! If you need this recipe to be truly gluten free, I recommend finding a gluten-free hoisin and soy sauce, or substitute tamari instead. I’ve added these substitution options in a note under the recipe instructions. I hope you enjoy the recipe if you try it!

      1. Thank you, but I’ve been gluten-free for over 20 years. I remember the frustration I had in finding GF recipes, assuming the recipe was correct, and painfully learning they were not even though it was promoted to be GF. Just trying to help those who are begininng their GF journey. Thank you for updating your recipes.

  79. This recipe was really good and tasted just like chicken lettuce wraps to me. Unfortunately, I could only find firm tofu instead of extra firm so the texture was a little more like scrambled eggs (but I think I crushed the tofu up a little too much also) but I didn’t mind because the taste was really good. I also had an extra half can of water chestnuts that I used to make it more crunchy.5 stars

  80. My go-to at P.F. Chang’s was always the lettuce wraps. This recipe hits it on the head. I try to eat without added oil so I used tahini and toasted sesame seeds in place of the sesame oil. Love this recipe!5 stars

    1. Hi Cindy! Based on my nutrition estimate, there are about 10 grams of protein per serving. I hope you enjoy the recipe!

  81. Wish there were more stars as this was fabulous. Saw the recipe and immediately went to grocery store and bought ingredients. Easy to make. Results were so good that my picky husband went back for seconds. Definitely making this again. Hope to find it in your upcoming cook book. Thanks for sharing.5 stars

  82. …just made the vegetarian wraps tonight and not a drop  is left.    And that was just  between the two of us!   Will I make this again?   Definitely.   I just left out the water chestnuts and used a bit of chopped up Romaine stalk for  the crunch.  Thanks for a different and fun recipe to add to my cooking adventures.   5 stars

  83. I made these today, used 16oz firm tofu and followed rest of recipe to the T….It was really good, soooo good I ate 3 of them. It was a tad bit sweet; next time I’ll decrease hoisin and maybe the rice wine vinegar. But for a meatless Monday, it was perfect!! Thanks for the recipe!! I will make these again. Yumm!5 stars

  84. First time I tried the vegetarian-lettuce-wraps recipe and it came out extraordinarily good. very simple recipe, takes less time and perfect taste. My Son wanted me to do this everyday. Thanks for the simple amazing recipe.5 stars

    1. I’m so happy that the recipe was a hit, Suchitra! Thank you for sharing this kind review!

  85. I’ve made this recipe a few times now, and we really love it! It’s nice when I pin a recipe that gets used a lot. I’m making it tonight, but I’m going to use napa cabbage leaves this time & maybe take the suggestion from another person and add little cauliflower pieces. Thanks!5 stars

  86. Simply delicious! My six year old said it’s the best thing I’ve cooked.  Thank you for the recipe! 5 stars

  87. We served these for lunch in Boston (butter) lettuce and it was delicious. I was unable to find water chestnuts the day I shopped and it was missing that bit of crunch. But I have them in my pantry now in preparation for making these again. Delicious and easy!5 stars

  88. Hi, Erin, I recently made this recipe as written and thought it was excellent and something new and fun to try. It was my first time cooking with hoisin sauce and thought it was very good. I am wondering if there are any other stir fry recipes on your site which call for it and if you have suggestions in general for using it in other ways. Next up to try is your new post: Cabbage Stir Fry! Plan to use tofu or possibly tempeh for the protein. Which would you use? :)
    Thank you so much !!!5 stars

    1. Hi Susan, I’m SO happy that you enjoyed this recipe! Thank you for sharing this kind review! You can see the other recipes on my site that use hoisin at this link. I think tofu or tempeh would be tasty in the stir fry. If you decide to experiment with either one, I’d love to hear how it goes!

  89. 10/10! Such a delicious recipe. The sauce and texture was just right with this. Thank you so much for a healthy and quick weeknight meal!5 stars

  90. This is such a fantastic recipe! Great combo of flavor and texture. If you like tofu, you’ll love it. And if you don’t think you like tofu, you’ll love it. An excellent healthy recipe and a consistent go-to.5 stars

  91. These were a huge hit for a large group I had at the cottage last year. I made it two days ahead, put it into a aluminum baking tray and then reheated it. Everyone thought they were chicken until I disclosed afterwards. Even tofu-haters loved it! My father included.
    Just wondering if you could make-ahead and freeze?

    1. I’m so happy that these were a hit, Lindsay! I haven’t tried freezing these myself, but I’m afraid the tofu may have an unpleasing texture once thawed.

  92. Thank you Erin for posting this recipe! I have always enjoyed your recipes that enhance healthier way of cooking. I also find the recipes less intimidating as you provide instructions that are easy to follow with pictures/videos.

    This was my first time making a lettuce wrap and glad to have found a vegetarian version as I was craving something on the lighter side for lunch! I also loved PF Chang’s lettuce wraps growing up and thought it was some kind of a fancy dish that I couldn’t have made at home. Well, you have changed my mind! It was sooo delicious, my husband and I devoured everything! We both added sriracha sauce on top to make it a bit spicier and will definitely be making it again :)5 stars

  93. This recipe is SO GOOD. I normally fail at cooking tofu but this turned out so well. I keep my tofu frozen and then defrosted it a few hours before and that helps to get all of the liquid out. Highly recommend this recipe.5 stars

  94. Thank you for sharing this wonderful recipe! We love making Asian foods so we had all of these ingredients on hand, which made following your recipe extra easy. Turned out delicious, even in a cast iron skillet (we don’t have traditional non-stick).5 stars

    1. Trisha, they don’t have nearly as much flavor, so I recommend baby bellas here. That said, the recipe will still work with white—the flavor will just be a bit more lacking. I hope that helps!

  95. As a former pfchangs employee this recipe is so close. I cube and fry my tofu (just a texture preference) then I finish with sambal chili paste and the secret ingredient… fresh lime. I could eat this for days.5 stars

    1. Hi Maggie! I haven’t experimented with it myself, but I think it would be tasty. If you decide to try it, I’d love to hear how it goes!

  96. This was delicious. It reminded me of a favorite vegetable moo shu dish at a restaurant I used to go to as a child. This is definitely a keeper for my recipe files. Thank you for sharing it.5 stars

  97. This recipe intimidated me for some reason… but I’m so glad I tried it because it was super easy and delicious! Even my hubby who doesn’t like tofu said we should add it to the rotation. The only changes I made were to double the ginger, garlic, and red pepper flakes because we like strong flavors and spices. I’m new to this blog, but will definitely check out some of the other vegan recipes. Thank you!5 stars

  98. Omg, this is so delicious, even my husband who is a meat eater loved it, the only thing I did different was use bean sprouts instead of water chestnuts, Yummy Yummy Yummy!!!!!!!!!!5 stars

  99. Me and my kid made it and the whole family think’s that it is a very good recipe. Although we did not have any tofu so instead we added cauliflower it was really good once we added the sauce. We all think that is so good that we will make it again soon. I think that lots of people will like or love this recipe.4 stars

  100. I enjoyed this recipe very much. I read through all the comments, and because I’m recently eating whole food plant based, I decided to use tofu and TVP. To do so, I doubled the recipe. I also took the advice of the former PF Chang’s worker, and added the garlic paste and fresh lime juice. Very tasty. I added a squirt of Sriracha for a little more heat. I really enjoyed, although the others I was cooking for had runny noses from the spiciness. I served it with Jasmine rice and butter lettuce. I would make this again. Thanks!4 stars

  101. I haven’t made this yet but sounds delicious. I wll definitely try it. I’m curious if anyone tried making this with chickpeas.

    1. Hi Alexandra! While I haven’t tried chickpeas myself, other readers have reported success with them. I hope you enjoy the recipe if you try it!

  102. I doubled the tofu and used ground ginger. So good! I am sure it was meant to be saucer but the ratio tasted great!5 stars

  103. I normally don’t like tofu, so it was nice to find a recipe where tofu doesn’t dominate the flavor.5 stars

  104. Thank you thank you thank you. My entire family loved it. Including my 23year old who is the biggest food critic. Wish there was a section to post pic.5 stars

  105. I have been making this recipe for over a year now and absolutely love it. I usually follow it exactly, though I’d suggest using a tiny bit more on the ingredients for the sauce if you like things a little more saucy! Also – the green onions are a must. They really complete this recipe.

    Overall, it’s my favorite thing I make! Everyone I’ve had try them loves them. :)5 stars

  106. Delightful! I added a bit of turmeric and cilantro at the end. Will try this mushroom/tofu combo as a substitute for meat in the future.5 stars

  107. Thanks so much for this amazing take on an Asian Lettuce Wrap! I do this recipe with 2/3 of a package of Impossible Burger rather than tofu. It’s brilliant! By popular demand, I make extra sauce to drizzle on the finished wrap. Yum!5 stars

  108. Made it for my 18 yr old daughter’s birthday party. Added bamboo and it was a hit with everyone. (Even the “picky” eaters.)5 stars

      1. About to make this for the fourth time in about two months, so want to leave a review. Not only do my wife and I love it, but it even meets the normally unattainable standards of our four-year-old. Considering how easy and customizable it is, easily five stars from our family. Thank you!5 stars

  109. Trying to go vegan with the kids and this was a hit. They couldn’t tell it wasn’t meat- even though they knew it was tofu. Pinning it for future rotations.5 stars

  110. This was honestly the worst thing I’ve ever eaten. No amount of seasoning/ additives/ sauce could have saved it. I’ve never followed a recipe before that was so unbearable I had to throw it away because I hate wasting food. if you like bland, flavorless cardboard, this recipe is perfect for you!1 star

    1. I’m sorry to hear you didn’t enjoy the recipe, Jaya. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

      1. What a strange review that person left! These are not flavorless at all. They are very good, with tons of flavor! I am wondering if that person left out the hoisin sauce or something.

  111. I made this when friends came to visit- Wow! Everyone loved it; even those leary of tofu :-)
    Thank you5 stars

  112. Hi Erin. HELP! This afternoon (Tuesday) I made a double batch of this filling for an extended family dinner tomorrow. I just got a call that two in the family have flu like symptoms. They requested we reschedule for Saturday. 4 nights from now. Your recipe says it keeps well for several days but this may be pushing it! Thoughts? If I do save it should I keep it in the refrigerator or will it freeze well (I’m guessing no).

    1. Hi Mary, I haven’t tried freezing these myself, but I’m afraid the tofu may have an unpleasing texture once thawed. Not sure if you saw in the notes these directions for storing. To Store. 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.

      1. I make tofu crumbles often, usually baked instead of fried, often add mushrooms and other veggies. I almost always freeze part of the batch to use later in tacos, spaghetti, etc. cooked tofu freezes very well!

  113. My daughter is vegetarian and we loved this! So fragrant and flavorful. We whisked up a simple sauce to drizzle and topped it with shredded carrots, bean sprouts, and cilantro. So delicious!4 stars

  114. Really, really good! I think I will add a few more mushrooms next time to up the “meatiness,” but overall, this is a great recipe!5 stars

  115. This recipe is super flavorful, fresh and satisfying. It’s become a go-to and a fabulous way to incorporate tofu into my diet. I must confess that I sometimes use ground chicken breast (I grind my own and freeze it in 1 lb packages) and it works well with that, too. Everyone who’s had this has raved. Thank you!5 stars

  116. OMG yesssssssss I made it!!! It was so delicious, I can’t stop smiling… because my kids ate all them veggies and didn’t notice 😅 until they finish, this is a must make again, thank you so much…we love it very much so yummy 🤤🤤5 stars

  117. We LOVE this recipe!
    Make it very often! I found it hard to eat as lettuce wraps so we do a bed of lettuce, the tofu mixture, grated carrots and then top with wonton strips and salted edamame.
    My kids don’t like mushrooms but they love this! Thanks for a great recipe. It is perfect!5 stars

  118. Love this recipe! I’ve been transitioning from pescatarian to vegan and this is an amazing go to staple. I add bamboo and love reheating it with eggs and toast in the morning!!5 stars

  119. What is the sodium content? I see all tge other nutritional information, but this seems to be missing? It would be helpful for it to be added.

    1. Hi Danielle! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  120. We’ve been eating more meatless dinners these days and this sounded good. It was yummy! My husband said, ‘it’s a keeper’, so I’ll be making it again. Great to see more vegetarian options out there that are not only meatless but also delicious. Nice work!5 stars

  121. The recipe looked so simple but it’s full of so much flavor! I didn’t have water chestnuts so I used corn instead and it was delicious (though I wish I had water chestnuts for the crunch!). We also ate it with rice and it was the perfect way to end the meal if you’re looking to add some carbs to your dinner :)5 stars

  122. I agree with Lindsey, none of the sauces are bland. The only thing I can think of is maybe that person substituted an ingredient/s with chick peas or quinoa which can be bland on their own. I don’t know.5 stars

  123. I’ve never tried P.F. Chang’s but these were super delicious and super quick & easy. Made them with an array of diced veggies – carrots, celery, zucchini, book choy, mushrooms, green cabbage, peppers and water chestnuts. Sauce was very flavorful. Feels like a very customizable recipe. Thanks for sharing!5 stars

  124. delicious! I made this with vegetarian ham instead of the tofu and added in baby corn for crunch. I have never seen a dish finished so fast. Definitely going in my dinner rotation.5 stars

  125. I was wondering what you might substitute for the mushrooms (my family can’t have egg plant or mushrooms). I am dying to try this recipe, but mushrooms seem to make up a good portion of this recipe. Maybe edamame instead? Thank you!

    1. Hi Liz, you are correct, mushrooms are a pretty key component to these wraps and I’ve only tested them with mushrooms, so it would be hard to say what you could add. If you don’t mind the meat, you could add beef, turkey, or chicken. Maybe even extra tofu?? If you decide to experiment, let me know how it goes!

      1. Hi Erin,
        I finally got all of the ingredients to make these lettuce wraps and made them for my husband and myself for lunch. I substituted mukimame (shelled edamame) for the mushrooms and it was DELICIOUS! Wow! I will be making these again for sure. So flavorful and easy to make.5 stars

  126. Thank you, Erin. I will let you know! I plan on making these this weekend and maybe adding extra tofu or edamame, as we don’t eat meat. I am really excited to try these.

  127. Yum! Hit the spot. I don’t know if it’s JUST LIKE PF Changs’, but it’s close enough and definitely scratched the itch.
    I sadly forgot the water chestnuts, but it was fine without them (if you can’t find them). I look forward to the crunch next time! I think I could use slightly less hoisin next time, you might want to add the sauce incrementally if you’re not into things being really saucy. I also used chili oil instead of chili flakes as I’m not a fan of the texture of flakes.
    Really curious about the person who said it was flavorless, did he forget to add the sauce? It was almost too flavorful!!! I’m usually the one who says “I needed to doctor this recipe”, and this really needed nothing else. No way they followed the recipe exactly and it was flavorless.5 stars

    1. Hi Joyce! Yes you can! I’ve used ground meat in this recipe: Hope you enjoy it!

  128. The PF Chang’s in our area closed. We’ve missed the vegetarian lettuce wraps so much. This recipe turned out so delicious! I will be repeating it often. My husband and I both loved it. I rarely cook with tofu but it made the dish. When we did dine at PF Chang’s we were surprised that we liked the vegetarian lettuce wraps more than the chicken ones.5 stars

    1. Hi Erlinda! Yes! Here is a link to my lettuce wraps that have chicken:

  129. Is there anything that you can substitute for 2 teaspoons canola oil or grapeseed oil? I have multiple other kids of vinegar even a pomegranate red wine vinegar or even apple cider vinegar?

    1. Hi Kayla! a vinegar is not an equitable substitute for oil. You could try to use more sesame oil, vegetable oil, or any other kind of oil you might have on hand.

    1. Hi Julie! Yes you could leave them out and you could cut the carrots to your preference! Hope you enjoy it!

  130. This is a wonderful recipe! I followed it as written with one added ingredient – chopped fresh cauliflower, probably about 1.5
    cups. There is plenty of sauce to coat everything even with the added cauliflower and it tastes SO good. Love leftovers the next day!5 stars

  131. This is excellent! I’m new to vegetarian cooking so searched for awhile then decided to try this one. It is very good and a perfect copy to PF Changs. Even my carnivore husband liked it!
    Thanks for this Keeper!! ❤️ i am going to try many more of these well plated recipes. I think i found my “go to” recipe site.5 stars

  132. I’ve made these tons of times and love them! We used Braag because we didn’t have low sodium soy. Also, using medium firm tofu in cubes mixes up the texture when you’ve made them so many times that you need to change things up.

    Thanks for the awesome veggie recipe!5 stars

  133. So delicious! Always a hit in our home. I make my own hoisin sauce since we are also low carb. It’s so much better!
    The recipe is amazing. Thank you5 stars

  134. I felt it was really lacking flavor. I ended up making another batch of the sauce and adding it (so I doubled up on the sauce). It was fine, but I will probably try another recipe next time.3 stars

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Mary. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!

  135. I had lettuce wraps years ago and have wanted them ever since but I’m vegetarian and got diagnosed with celiac. Holy amazing recipe I just made this . It’s perfect I could have eaten the whole thing ; granted I haven’t eaten today . So much flavor it’s everything ! Thank you thank you thank you5 stars

  136. Want to make these tomorrow, for a guest that is vegetarian. I have Portabella Mushrooms (hamburger sized, not the super giant ones) I’m thinking I could sub these for the baby bella cremini mushrooms, what do you think?

      1. Hi Erin
        haven’t made this yet. I’m wondering if there’s a sub for chestnuts since I don’t have any. thanks

        1. Hi Ana! Some other readers have used carrots. The chestnuts add a crunch that I enjoy, but you could just leave them out. Enjoy!

  137. Easy, fresh, delicious! A huge hit with my family. Will be making these often! Thank you for the great recipe!5 stars

  138. I’m a vegetarian and always looking for recipes my whole family will enjoy. Theses have become one of our favorite meals! I’ve even taken to pot luck parties and everyone loves them! I’ve shared this recipe over and over. Thank you!5 stars

  139. I made for dinner tonight & thought it was quick, easy, but just not flavorful enough as written for my household. I haven’t been to PF Chang’s in a while so can’t comment on how close this comes to that one. Crumbled tofu is great in these as a substitute for ground chicken or another meat. Erin, Thank you for our dinner inspiration tonight & helping me figure out how to use up a few things from our CSA!

    Prep: I prepped the sauce and veggies the night before to speed up my cooking.

    My changes: I tasted my skillet mixture hoisin through green onions when it was ready, added red pepper flakes, and still thought it needed more flavor for my household. Our favorite Lettuce Wrap recipe is in Chrissy Teigen’s Cravings cookbook. I added half of that recipe’s sauce (includes what’s in Erin’s recipe here with Thai Chili Sauce &Sriracha) to the skillet, let it simmer a bit longer, and served the other half of the sauce on the table for everyone to top their wraps with as they liked. That recipe also includes on finely chopped red bell pepper and I think that texture and color could be fun here too.

  140. I’m on a low sodium diet and would love to make these. But, the sodium content isn’t a part of the nutritional information. Can you please provide it?

    1. Hi Jen, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  141. This was so good and I was impressed with the how flavorful this recipe was. my only thing that I would change for me, would be to minimize the the rice vinegar in the mix. It was pretty overpowering for me. but overall, delicious! thank you!5 stars

  142. I worked with PF Chang’s for 12 years as a manager and I have to say this is a great copy cat version. I will tell you that the company’s recipe also includes red onion and mint. I also stay true to the iceberg lettuce used as the wrap. I know bibb and romaine are healthier for you but old habits die hard :) Thanks for the recipe!5 stars