PP: P.F. Chung's Lettuce Wrap

Chef: Jeannie Hudkins
Makes: 2 - 4 servings
Prep time: 20 minutes
Bake time:  30 - 40 minutes
Cook time: 10 minutes
Total Time:  1 hr 10 minutes


  • 1 pkg. extra-firm tofu
  • 5 T soy sauce, divided
  • 3 T hoisin sauce
  • 2 T rice vinegar
  • 2 tsp. ginger
  • ¼ tsp. red pepper flakes
  • 8 oz. mushrooms, finely chopped
  • 1 can water chestnuts, finely chopped
  • 2 green onions, sliced
  • Lettuce leaves


  1. Wrap block of tofu in a paper towel or linen cloth to remove excess moisture.
  2. Cut tofu into small cubes. Place tofu cubes in a bowl and add 2 T of the soy sauce.
  3. Mix gently to coat all cubes. Place tofu cubes on a parchment-lined pan and bake for 30 to 40 minutes - until firm on the outside but still soft on the inside. 
  4. Mix together hoisin sauce, the remaining 3 T soy sauce, rice vinegar, ginger, and red pepper flakes. Set aside.
  5. Water-saute the mushrooms and green onions until tender. Add water chestnuts, baked tofu, and the hoisin/soy mixture. Cook for 8 - 10 minutes, stirring frequently.
  6. To serve, place a scoop of the bean mixture on lettuce leaf. 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet

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