I love almost every flavor that comes from the Pacific. I love Thai sauce that singes your tastebuds. I love sushi. I love Korean barbecue. And I’m obviously a major fan of pho. But-like everything-the best kind is homemade.
I mentioned before that I’m on a rotation right now for dental school. One of the dentists in the clinic I’m working in is Vietnamese, and she was kind enough to invite us over to her house for a traditional Vietnamese dinner. We ate fresh made spring rolls (with tapioca and rice flour- yay gluten free!), rice noodles, fresh fish sauce and julienned cucumbers. My favorite part was the pickled vegetables. Everything was so fresh and light, and it was the most wonderful evening. Authentic. Unique. So much good spirit.
But also, I love P.F. Chang’s. I probably shouldn’t right, it’s literally Americanized versions of Chinese food. But those lettuce wraps are SO GOOD. How do they get the sauce to taste so delicious? And about a month ago I decided to make them at home. After tinkering around with the ingredients, and making the recipe several times, I discovered that the key to the sauce is ginger- and lots of it.
This recipe is my favorite on the blog – it’s amazing. It tastes exactly like the real P.F. Chang’s lettuce wraps, but the filling is entirely vegan with no weird tastes or textures. Plus, they are satisfying, light, and absolutely delicious. I promise everyone will love them, and they’re a recipe you will keep coming back to.
They are so simple to make, we’ve made them a few times now, and they only require 15 minutes with simple ingredients you probably already have at home. If you aren’t vegetarian, swap them with chicken or beef and serve them as an appetizer or a meal, doubling for a crowd. But make them! I promise you will thank me. 🙂
- 1 8 oz. package extra-firm organic tofu
- 1 cup chopped mushrooms
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 2 tsp ginger, minced
- ¼ tsp red pepper flakes (omit if you don't like spicy)
- 4 green onions, sliced
- 3 Tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp honey
- 2 tsp cornstarch
- 1 Tbsp rice vinegar
- 1 Tbsp water
- 2 Tbsp ginger, minced
- 1 clove garlic, minced
- Butter lettuce, for wraps
- Slice tofu block into 4 pieces and place between two plates, press all of the moisture out using a heavy book for about 30 minutes.
- Crumble tofu into a pan with sesame oil and let cook for 5 minutes on medium heat.
- Add mushrooms and cook for 3 more minutes.
- Add in carrots, garlic, ginger, and red pepper and cook for 15 more minutes, stirring periodically.
- Meanwhile, whisk together sauce. In the last minute of cooking, pour sauce over tofu mixture and combine well.
- Serve warm in crisp lettuce wraps, topped with sliced green onions.