Vegitarian Lettuce Wraps

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


  1. 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. 
  2. 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.
  3. 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).


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