Prep 20 mins
Cook 5 mins
Finally -- The VEGGIE Version! After scouring the internet for the vegetarian lettuce wraps, I finally broke down and decided to tweak the ubiquitous chicken recipe and this worked out great! The cooking sauce is from the original recipe but is enough for two batches of the veggie version so make go ahead and make the full recipe and reserve half for another batch. Save in a jar and store in the fridge until needed. Another tip: when buying bamboo shoots, get the strips. This will cut down on prep time as all you have to do is dice these. I've also included a sauce for adding to the individual wraps after cooking (just like in the restaurant!) I like my sauce spicy so you may want to experiment with the ingredients for a milder version.
- 14.79 ml hoisin sauce
- 14.79 ml soy sauce
- 14.79 ml dry sherry
- 29.58 ml vegetarian oyster sauce
- 29.58 ml water
- 4.92 ml sesame oil
- 4.92 ml sugar
- 9.85 ml cornstarch
- 4.92 ml cornstarch
- 9.85 ml dry sherry
- 9.85 ml soy sauce
- 4.92 ml Chinese chili sauce
- 9.85 ml water
- 236.59 ml baked tofu, diced
- 29.58 ml peanut oil or 29.58 ml sesame oil, mixed
- 14.79 ml sesame oil, mixed
- 4.92 ml fresh minced ginger
- 2 garlic cloves, minced
- 2 green onions, minced
- 0 large red onion, minced
- 113.39 g bamboo shoots, diced
- 113.39 g water chestnuts, diced
- 226.79 g package cellophane noodles
- 1 head iceberg lettuce or 1 bunch green leaf lettuce
Spicy Sauce (Optional)
- 4.92 ml rice vinegar
- 4.92 ml soy sauce
- 4.92 ml dry mustard (e.g., Coleman's)
- 14.79 ml water
- 4.92 ml Chinese chili sauce
- Mix the cooking sauce in a bowl and set aside.
- For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
- In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
- Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
- Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).
- Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.
Tasted really close to P.F. Changs...however I used to work there and I know they use different kinds of tofu for different dishes...the tofu for this dish in particular is 5 Spice tofu...available at any Asian market...if you can't find it ask someone...This tofu is much more firm and way less moist than regular tofu...I think by doing so this recipe will receive a much better rating!
There are several vegetarian "oyster" sauces on the market and I had no trouble located them on a quick google search. If you don't have access to a good Asian market, here is at least one handy source I found.<br/>http://www.asianfoodgrocer.com/product/vegetarian-oyster-sauce-17-oz?source=pjn&subid=21181
I tried this recipe on a Friday . It was just perfect ! Very close to PF changs. I added spring onion whites and I added a little more chinese chilli sauce as I am an Indian and love spicy food ! Absolutely loved it ! My hubby kept praising the food !! Will make it for my friends soon !! Thanks for sharing