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Modifying Recipe "Tofu Lettuce Wraps P.F. Chang"
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Appetizers
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Ingredients:
1/4 cup hoisin sauce 2 tbsp soy sauce sub for coconut aminos or tamari 1 tbsp rice wine vinegar 1 tbsp chili garlic sauce 1 tbsp fresh ginger grated 1 tsp coconut sugar or golden monk fruit sweetener 2 14 oz. packs of extra firm tofu 6 cloves garlic minced 1 large sweet onion diced (about 1 1/2 cups) 8 oz water chestnuts drained and diced small 2 green onions sliced thin (more for garnish) To Serve: 1 head of butter lettuce white, brown, or basmati rice
Directions:
In a bowl, mix together hoisin sauce, soy sauce, rice wine vinegar, garlic chili sauce, ginger, and sugar. Set aside. Chop onions, garlic, and water chestnuts. Heat a large sauce pan over medium heat. Add onions and cook until soft, about 3-4 minutes. Add garlic and tofu. Cook 5-6 minutes. While cooking, crumble the tofu until it resembles fine crumbles. Stir in chopped water chestnuts and cook for 2 minutes, stirring occasionally. Add in green onions and sauce mixture. Cook another 1-2 minutes. Season with salt and pepper, to taste if desired. To serve, spoon several tablespoons of the mixture into the center of a lettuce leaf. Serve with rice.
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