Tofu Lettuce Wraps Recipe
Our healthy riff on a P.F. Chang’s signature appetizer is good enough for company and easy enough for a weeknight meal. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Cutting board
- Chef's knife
- Skillet
- Saucepan
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Stove
- Pot
Ingredients
- ½ of a 14- to 16-oz. package extra-firm water-packed tofu
- 8 oz. thin brown rice vermicelli or capellini noodles
- ⅓ cup low-sodium vegetable broth
- ¼ cup orange juice
- 2½ tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 teaspoons pure cane sugar
- 2 teaspoons cornstarch
- 8 oz. cremini or button mushrooms, chopped
- 1 medium bell pepper (any color), chopped
- 1 8-oz. can sliced water chestnuts, drained and chopped
- 1½ cups shredded carrots
- 3 scallions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 32 iceberg or Bibb lettuce leaves
- 2 teaspoons toasted sesame seeds
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