Spicy Tofu Lettuce Wraps (PF Chang’s Dupe!)
Let’s be honest—sometimes you just crave that classic PF Chang’s lettuce wrap flavor. You know the one: spicy, savory, a little sweet, and wildly addictive. But rather than running out or ordering in, I’ve been making this Spicy Tofu Lettuce Wraps recipe at home—and I swear it’s even better.
This recipe is light, fresh, and full of flavor. I use crispy crumbled tofu, my homemade stir fry sauce, crunchy water chestnuts, and buttery lettuce leaves to make the perfect little wraps. They’re so satisfying, but they won’t leave you feeling heavy—ideal for warm nights or easy lunches.
And yes, it’s vegan, protein-packed, and completely customizable depending on how spicy or fresh you want it!
Spicy Tofu Lettuce Wraps
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Equipment
- kitchen towel
- Baking Sheet
- heavy skillet
- large nonstick pan
Ingredients
- 14 ounces firm tofu drained
- ½ cup water chestnuts chopped
- 2 scallions sliced on diagonal
- 1 red Thai chili thinly sliced
- ¾ cup Christine‘s stir fry sauce click for recipe
- 1 tbsp coconut oil
- 1 large head butter lettuce
Toppings
- Christine’s pickled red onions click for recipe
- lime wedges
- cilantro
- bean sprouts
- carrots shreds
Instructions
- Drain tofu by wrapping in a kitchen towel. Place the tofu on a baking sheet with a heavy skillet on top to help release all of the water and let drain for about 10 minutes. Then, crumble tofu and set aside.14 ounces firm tofu
- Using a large nonstick pan, place on the stove top at medium high heat. Add 1 tablespoon of coconut oil. Next add tofu in an even layer across the frying pan. Let cook until the tofu looks golden brown and crispy, about 5 minutes.1 tbsp coconut oil
- Add stir fry sauce mixture and water chestnuts, stirring until the liquid is fully absorbed, about three minutes.¾ cup Christine‘s stir fry sauce, ½ cup water chestnuts
- Remove tofu from heat.
- Fill 10 large lettuce leaves with the tofu filling. Garnish with pickled red onion, cilantro, carrots, bean sprouts, sliced chili, green onion, and fresh lime juice.2 scallions, 1 red Thai chili, 1 large head butter lettuce, Christine’s pickled red onions, lime wedges, cilantro, bean sprouts, carrots
Video
More About This Recipe
Kitchen Tools You’ll Want:
- A nonstick skillet or cast iron pan (for crispy tofu!)
- A tofu press or just a heavy skillet and towel
- A microplane for zesting fresh lime
- Lettuce spinner to keep your butter lettuce nice and crisp
Cooking Tips:
- If you like extra spice, add a splash of chili oil or sriracha to the pan.
- Swap out tofu for ground turkey or chicken if you want a meat-based version.
- Want to save time? Use pre-shredded carrots or store-bought pickled onions.
Nutrition
Why This Recipe Works (Especially for Women 50+)
These wraps check all the right boxes:
- Tofu = plant-based protein powerhouse. It’s a great source of calcium and iron—two things many of us need more of as we age. Plus, it has natural phytoestrogens that can be helpful during menopause.
- Butter lettuce is rich in folate and fiber, but what I really love is how it makes each bite feel fresh and light.
- Spices + aromatics like red chili, garlic, and lime can help stimulate digestion and metabolism.
- Quick-cooking meals that don’t heat up your whole kitchen? Yes, please—especially in the summer.
This is one of those meals that looks fancy but is secretly really fast and easy. You can even prep the filling and toppings ahead of time, then assemble when you’re ready to eat.
Final Thoughts
These wraps are one of those recipes I keep coming back to—they’re flavorful, nourishing, and downright fun to eat. Whether you’re trying to eat lighter, cut back on meat, or just shake up your weekday meals, this PF Chang’s-inspired dish is a total win.
Let me know if you try it—I always love seeing your kitchen creations!