Monday, March 11, 2013

Lettuce Wraps - PF Chang Style

We love PF Chang's Lettuce wraps with tofu. So I experimented it at home. For crunchier taste, you can fry (deep or shallow) tofu pieces.

PF Chang Style Lettuce Wraps with Tofu
1 iceberg lettuce, rinsed, drained and cut into a wedge

1 block (14oz) extra firm tofu, diced

2 tbsp each minced red bell pepper, water chestnuts, celery

1/4 cup Hoison sauce
1/2 tsp paprika
1 Tbsp Tamari or Soy Sauce
2 Tbsp sugar
salt to taste
1/4 tsp lemon zest
1 tbsp rice wine vinegar
2 tbsp peanut butter

1/2 tbsp oil
1 tbsp grated ginger
1 tbsp grated garlic

1. Drain water from tofu by wrapping between 2-3 sheets of paper towel and placing a weight on top. After removing excess water, dice the tofu pieces. [You can deep or shallow fry these pieces if you like]
2. Heat oil in a saucepan or wok. Add ginger and garlic. Saute for 2 minutes.
3. Add minced vegetables. Saute for 3 minutes or so, making sure that they are not overcooked.
4. Add tofu pieces. Saute for 1 minute.
5. Add marinade and stir fry for 5 minutes.
6. Serve with iceberg lettuce wedge and Maggie sweet chili sauce.
7. Garnish with spring onions greens.

Note -
1. Make sure that ginger and garlic are finely grated or ground.
2. For crunchier taste, drain all the liquid from tofu and fry it.

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