Gluten Free Asian Lettuce Wraps (PF Chang’s Copycat)

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Who says that eating vegetables are boring? These lettuce wraps are filled with delicious veggies, but what makes it taste so decadent is the luscious hoisin sauce that is sweet, savory, and sticky.

Why We Love This Recipe:

  • Vegetable-forward
  • One Pan Dish
  • Easy to Prep Ahead of Time
  • Low Carb

Celiac Pro Tip: Are Mushrooms Really Gluten Free?

You might be thinking to yourself, mushrooms are a fresh fungi that are naturally gluten free, so why wouldn’t they be gluten free? But like any food, we have to think about how mushrooms are grown, transported and processed. Mushrooms are often grown on gluten-containing grains (primarily wheat and rye) and may contain some gluten. However, the amount of gluten is likely far less than the 20 parts per million (ppm) standard in the United States. [1]

The main takeaway is that the likelihood that mushrooms are causing you to have a reaction is very small. However, if you find yourself repeatedly feeling symptoms after eating mushrooms, you may want to purchase wild-grown mushrooms or mushrooms grown on non-gluten containing grains!

Finding Gluten Free Hoisin and Oyster Sauces:

*Note: Always double check product labels as ingredients and products can change at any time

Vegetarian Asian-Inspired Lettuce Wraps

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This recipe is inspired by the sweet and sticky lettuce wraps from PF Chang's. They're vegan, gluten free, low carb and so easy to make! Enjoy them as a snack, side dish, or for your main meal.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 Servings

Equipment

  • Dry Measuring Cups
  • Liquid Measuring Cup
  • Measuring Spoons
  • Cutting Board
  • Chef’s Knife
  • Microplane Zester (optional)
  • Food Processor (optional)
  • Box Grater (optional)
  • Wooden Spoon or Silicone Spatula
  • 1.5 Quart Mixing Bowl
  • Large Skillet (12″-14″)
  • Tongs

Ingredients 

  • 2 14-ounce packages extra-firm tofu (do not use silken tofu)
  • 16 ounces baby bella cremini mushrooms (finely chopped, sub button or white)
  • 2 8-ounce cans water chestnuts (drained and finely chopped)
  • 4 cloves garlic (grated or minced)
  • 1 tablespoon fresh ginger (grated or minced)
  • 1 medium carrot (~1 cup, grated or shredded)
  • 4-5 green onions thinly sliced (white and green parts separated)
  • 2 teaspoons vegetable oil (sub avocado, light olive, or grapeseed)

SAUCE

  • 5 tablespoons hoisin sauce (gluten free)
  • 1 tablespoons vegetarian oyster sauce (gluten free, sub gluten free hoisin sauce)
  • ⅓ cup soy sauce (gluten free)
  • ¼ cup rice vinegar
  • 2 teaspoons sesame oil

FOR SERVING

  • 16 leaves butter lettuce (sub romaine)
  • Sriracha or chili sauce (optional)
  • Sesame seeds (optional)
  • Peanuts (roughly chopped)

Instructions

PREPARE THE VEGETABLES

  • Finely chop the mushrooms and chestnuts using a knife (or pulse in a food processor).
  • Grate the garlic and ginger using a microplane or finely mince with a knife (or food processor).
  • Shred the carrots using a box grater, food processor, or vegetable peeler.
  • Thinly slice the green onions and separate the white and green parts.

PREPARE THE TOFU

  • Drain the liquid from the tofu container.
  • Wrap tofu in a kitchen towel or paper towel and set on a flat surface. Place a plate on top of the tofu to allow for the excess water to drain from tofu.

PREPARE THE SAUCE

  • In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

COOK THE FILLING

  • Heat a large, non-stick skillet over medium-high heat and add vegetable oil. Allow the oil to heat up in the pan (~30 seconds) before crumbling the tofu into the pan. Use a wooden spatula to break the tofu into small pieces and stir occasionally (~5 minutes).
  • Add the diced mushrooms into the pan and continue to cook until the water from the mushrooms has evaporated and the tofu begins to brown (~5 minutes). Stir occasionally.
  • Add the water chestnuts, garlic, ginger, and white parts of the green onion to the pan and cook until the garlic and ginger become fragrant (~1 minute).
  • Pour the sauce mixture over the top of the filling and stir until all of the filling has been coated. Continue to stir and cook until the sauce mixture has warmed through and begins to bubble and thicken (~1 minute)

ASSEMBLE & SERVE

  • Spoon the tofu mixture into individual lettuce leaves. Garnish with the grated carrots, chili sauce, peanuts, and green parts of the green onion.
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Asian
Keyword Chili Garlic Sauce, Dairy Free, Easy, Family-Friendly, Gluten Free, Hoisin, Nut Free, Oyster Sauce, Sesame Oil, Soy Sauce, Vegan, Vegetarian, Weeknight