PF Chang's (vegan) Lettuce Wraps

Raise your hands if you love the lettuce wraps from PF Chang's. Keep your hands up if you are sad because you can't eat them anymore. Oh wait, they have a tofu version. But I have a secret, everything is cooked in chicken broth. My world was shattered. Not that I eat at PF Chang's very often (maybe once every 3-4 years), but it is sad to watch everyone else eat something you know is delicious and that they "attempted" to make "vegetarian" and failed miserably.

Never fear. I've got your back this time. I may not eat at PF Chang's very often, because I make these at home all the time. In fact, every time we get an onslaught of lettuce from our Bountiful Basket Food Co-op, my husband and I look at each other and say, "Lettuce wraps." (Insert fist bump).

Anyway, this recipe is super easy. Minimal prep time and minimal cook time. I feel like the most time intensive part is washing and drying the individual leaves of lettuce. Speaking of which, one of my changes from the PF Chang's version is I like to use Romaine lettuce. A- it actually has nutrition unlike iceberg lettuce that is basically crunchy, slightly green water, and B- because we get a lot of it.

I originally got this recipe from my cousin. I have tweaked it a little bit over the years, but not much. So I cannot 100% lay claim to it because I got it from her and I have no clue where she got it, so somewhere out there is the creator of the original recipe these spawned from. I do not know who or where you are, but I thank you. My belly thanks you. My family thanks you. Much love.

Let's get to it.

Ingredients

1 block firm tofu, drained and crumbled

1 can water chestnuts, drained and finely chopped

3 green onions, finely chopped

2c vegetable broth

2 cloves garlic, finely chopped

low sodium soy sauce, to taste

1/4 tsp ground ginger or 1 T fresh ginger, finely minced

1 tsp red pepper flakes, optional

1 T agave or pure maple syrup

1 packet Raman noodles, crushed (discard flavor packet)

1 head Romaine lettuce

Directions

1. Combine tofu, water chestnuts, green onions, garlic, and broth in a wok over medium heat and bring to a boil.

2. Add ginger, agave/syrup, and Raman noodles. Reduce heat and simmer.

3. Add soy sauce to taste. Simmer, stirring occasionally, until liquid is dissolved.

4. Meanwhile, wash and dry individual leaves of lettuce. Set aside.

5. Serve hot in lettuce leaves.

6. ENJOY

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