Tofu Lettuce Wraps Meal Prep #healthy #vegan

A copycat adaptation of P.F. Chang's veggie lover lettuce wraps, which can be made ahead for your week after week dinner prep. These delightful wraps are anything but difficult to make, taste better, and are less expensive than take-out.

I infrequently have ground chicken simply sitting in my cooler when I am desiring lettuce wraps so I generally need to prepare to either go out on the town to shop or defrost it from my cooler. Then again, I quite often have a square of tofu in my cooler since it has such a long time span of usability.

So here is my veggie lover neighborly form of P.F. Chang's lettuce wraps. Tofu is utilized as the meat substitute. Tofu functions admirably as a meat substitute since it contains a ton of protein and has a comparative surface to ground chicken.

There are various sorts of tofu including luxurious, delicate, firm, additional firm. For this recipe, you will need to utilize firm or extra-firm tofu. Anything gentler than firm tofu will break an excessive amount of when it cooks.

Also try our recipe Soy-Brown Sugar Glazed Pan-fried Tofu

Vegetarian Tofu Lettuce Wraps Meal Prep. A copycat version of P.F. Chang's lettuce wraps. Easy to make, cheaper and better than take-out.

Ingredients:

•  1 tbsp sesame oil
•  18 oz firm or extra firm tofu drained and crumbled
•  1 (8 oz) can water chestnuts drained and diced
•  3 shiitake mushrooms diced
•  1 head of butter lettuce leaves removed and washed
•  3 scallions thinly sliced

SAUCE

•  1/4 cup hoisin sauce
•  2 tbsp low sodium soy sauce
•  1 tbsp rice vinegar
•  1/2 tbsp sesame oil
•  2 tsp fresh grated ginger lightly packed
•  3 garlic cloves minced
•  1 shallot diced (You can substitute the shallot with 1/4 of a small onion.)

Directions:

1. In a small bowl, add all sauce ingredients and whisk together.
2. In a large nonstick skillet, add 1 tbsp sesame oil and bring to medium-high heat. Add in crumbled tofu and cook until all moisture is evaporated and tofu is lightly browned on the exterior. 
3. Stir in water chestnuts and mushrooms and cook until chestnuts and mushrooms are cooked.
4. Reduce heat to medium. Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. If ingredients are getting dry, add a few tbsp of water. Cover skillet with lid to cook a few minutes and allow ingredients to absorb sauce. Remove lid, taste and make any adjustments as needed. If you prefer a little sweeter, you can add a little bit of brown sugar. If you prefer saltier, you can add a little more soy sauce. When finished, remove from heat.
5. Stack a few lettuce leaves on one side of your meal prep container. Place some scallions on the top lettuce stack. Add tofu filling to the other side of your container. Seal containers and store in fridge. When ready to eat, remove stack of lettuce leaves and scallions. Heat the filling. Then assemble your lettuce wraps.

Read more our recipe : Low Carb Kung Pao Chicken

Source : https://bit.ly/2rqZGl7