Wanting to make something lighter, but fun, I found a Copycat of PF Chang's Chicken Wraps, but with tofu! My son and I really enjoyed these!
- 3 tablespoons hoisin sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons canola oil or grapeseed oil
- 1 packages extra-firm tofu (12- to 14-ounces), do not use silken
- 8 ounces baby bella cremini mushrooms finely chopped
- 1 can water chestnuts (8 ounces), drained and finely chopped
- 2 cloves garlic minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon red pepper flakes omit if sensitive to spice
- 4 green onions thinly sliced, divided
- 8 large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves
- Optional for serving: grated carrots additional red pepper flakes
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.
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