I love PF Chang’s lettuce wraps, so they inspired me to try some of my own. These are a pretty yummy 2nd!! Enjoy!
- 4 cups water
- 2 cups uncooked white rice
- 1 tablespoon vegetable oil
- 1 bunch green onions, thinly sliced
- 1/2 teaspoon minced garlic
- 1 (14 ounce) package extra firm tofu, drained and cubed
- 2 carrots, shredded
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 teaspoon sesame oil
- 1 head iceberg lettuce leaves, separated
- In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm. Unless you have a rice cooker like me and you just let it do its thing!! A mandatory kitchen appliance in my house.
- Heat oil in a wok over medium-high heat. Cook the green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil.
- To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
This can easily be made a non vegitarian meal by adding a pound of ground meat (turkey, pork or beef).