A few weeks ago, I was CRAVING P. F. Changs tofu lettuce wraps. I figured that they couldn’t be too difficult to make, and decided I should give it a try. I found this recipe and got to work. It was so easy and SO delicious! I am definitely going to be cooking this regularly.
- cooked brown rice
- 1 head of lettuce
- 1 pound extra firm tofu
- 2 – 3 cups chopped shitake mushrooms (we have used 1.5 portobello mushrooms chopped up and that works great too)
- 4 tbsp chopped garlic (fresh)
- 1.5 tbsp ginger (if you have fresh, then grate 1 tsp. of grated fresh ginger for every ¼ tsp. of dry ground ginger-we use both options depending on if we have fresh or not, if you’re new to ginger, ground up may be a better option)
- 1/2 to 1 can chopped water chestnuts (8 oz)
- red pepper flakes
- soy sauce or tamari
- onion powder
Chop tofu into tiny squares. Spread out the tofu on cookie sheet. Top with pepper, red pepper flakes (don’t over sprinkle because it could get too spicy) , soy/tamari sauce, and onion powder. Bake on 375 degrees for about 40 minutes.
Saute chopped up garlic and ginger in a little water for 5 minutes until they soften, then add the mushrooms, water chestnuts, and a dash of soy sauce, onion powder and sprinkle a bit of the red pepper flakes. Cook for another 10 minutes.
Once the tofu is finished, add the tofu and some rice to the pan and mix all ingredients together and cook for another few minutes to mix the flavors.
Wrap mixture in pieces of lettuce, and enjoy!