Tofu Lettuce Wraps

I love PF Chang's Chinese Bistro. I find that for a "chain restaurant" the food in consistently good at every location I have been to, from South Carolina to Southern California. My favorite dish on their menu happens to also be their signature starter. It is the Lettuce Wraps. They do two versions of them, one with chicken and the other with tofu. I prefer the tofu based dish to the chicken and have spent some years perfecting a home version. I think I have finally done so with great success. This recipe is easier than most because I use a pre-made sauce from the grocery store called SOY VAY-VERY TERIYAKI SAUCE.

You can fix the following recipe for yourself and be the judge. If you don't like tofu simply use cooked and chopped up leftover chicken instead.

Smoked Tofu Lettuce Wraps
Pam for spraying the saute pan
2 Packages of "Pete's Soyganic Tofu"-diced into 1/4 inch cubes
1/2 onion-diced OR a bunch of green onions finely sliced
5-7 Shiitake Mushroom caps-diced
1 can whole water chestnuts-minced
1/2 cup Soy Vay Teriyaki sauce
1 tsp. corn starch
juice of one lime
1/4 cup vegetable stock or water
1-2 heads of butter lettuce or Iceberg lettuce
Extra sesame seeds and chili garlic sauce for garnish

Saute the tofu, onions, shiitake mushrooms, and water chestnuts over medium high heat until cooked through and lightly browned.

While this mix is cooking stir together the Soy Vay, corn starch, water, and lime juice. Pour over the tofu mix and toss to coat everything. The sauce will quickly thicken into a lovely glaze. Turn off the heat, cover, and set aside. Peel the leaves gently one by one of the head of lettuce you are using. Rinse in cold water and pat dry on a clean tea towel or a paper towel.

Spoon a little tofu mix into each lettuce leaf and serve either as a starter, or pair with Japanese wilted spinach salad and rice for a complete meal. To eat-Simply fold the lettuce cups and eat like tacos! YUMMY!!!!



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