This is the dish we all love to get when we go out, especially a place like PF Chang’s, but seriously, do you know how much oil they use? It is buckets! Well, not in my version. I make them even better and (better for you). I just love these and you can use all types of sauces. I like it sweet-spicy. Yum.
Easy to make and great appetizers. Eat your heart out PF Changs!!
2 tsp coconut oil, or canola
1 med onion, chopped (1 1/2 cup)
1 tbs minced fresh ginger
1 tbs minced lemongrass
2 cloves garlic, minced
1 lb extra-firm tofu, crumbled
1 8 oz can water chestnuts, drained and chopped
4 tbs low-sodium soy sauce
4 tbs hoisin sauce
1 to 2 tsp chili sauce like Sriracha
16 butter lettuce leaves
1 large carrot, peeled and grated
1/2 cup chopped green onions
1/2 cup fresh mint
1/2 cup finely chopped peanut
Hoisin and Chile sauces
1. For filling, Heat oil in a large skillet over med heat. Add onion, ginger, lemongrass, and garlic, and cook 7-10 mins or until soft and golden. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 mins, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.
2. Place lettuce leaves on platter along with all the garnishes in separate bowls and top with all the fixings of your choice. Enjoy!