Plant-Based Pf Chang's Inspired Lettuce Wraps
Servings 7 servings
Calories 300kcal
Ingredients
- for the tofu: 21 ounces (about 1 and 1/2 packs) crumbled extra firm tofu 1 tablespoon arrowroot starch 1 teaspoon garlic powder 1 teaspoon onion powder cashews 3/4 cup roasted cashews for the sauce: 1/4 cup liquid aminos 1/2 tablespoon coconut sugar 2 tablespoon maple syrup or agave 1 tablespoon runny peanut butter 1 tablespoon arrowroot starch 1/2 cup water 1 tablespoon minced garlic 1 tablespoon rice vinegar 2 tablespoons toasted sesame oil 1/2 tbsp ginger juice or fresh grated ginger 1 teaspoon sriracha (optional, for heat) for serving: green onions, sliced sesame seeds lettuce leaves (for wrapping)
Instructions
- preheat your oven to 375°f (190°c). in a large bowl, combine the crumbled tofu with the arrowroot starch, garlic powder, and onion powder. toss well to ensure the tofu is evenly coated.
- spread the coated tofu in a single layer on a parchment-lined baking sheet. bake for 25 minutes, or until the tofu is golden brown and slightly crispy, stirring halfway through to ensure even baking.
- in a bowl, whisk the sauce ingredients together. then, add the sauce to a medium size sauce pan. cook over medium heat, stirring constantly until the sauce begins to thicken, about 3-5 minutes. be careful not to let it burn.
- once the tofu is done baking, add it to the saucepan with the sauce along with the cashews. stir well to coat the evenly with the sauce.
- serve the tofu mixture in lettuce leaves, and top with sliced green onions and sesame seeds.