Stuff crisp lettuce leaves with a savory filling inspired by PF Chang's famous lettuce wraps. These low-carb wraps made with tofu, mushrooms and daikon radish are an easy vegetarian dinner that beats takeout! Garnish the wraps with julienned carrots for added crunch.

Carolyn Casner
Source:, January 2020


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Combine vinegar, hoisin, soy sauce, sesame oil and crushed red pepper in a small bowl; set aside.

  • Cut tofu in half horizontally. Press the tofu slices between paper towels to squeeze out as much liquid as possible. Crumble the tofu. Heat canola oil in a large nonstick skillet over medium-high heat. Add the crumbled tofu; cook, stirring and breaking into smaller pieces, until starting to brown, about 5 minutes. Add mushrooms; continue cooking and stirring until any liquid has evaporated, about 3 minutes. Stir in daikon, garlic, ginger and scallions. Add the reserved sauce; cook, stirring, until well combined and heated through, about 2 minutes.

  • Spoon a scant 1/2 cup tofu mixture into each lettuce leaf. Top with carrots, if desired.

Nutrition Facts

178 calories; protein 12.9g 26% DV; carbohydrates 10.6g 3% DV; exchange other carbs 0.5; dietary fiber 1.9g 7% DV; sugars 4.7g; fat 10.9g 17% DV; saturated fat 1.4g 7% DV; cholesterol 0.2mg; vitamin a iu 1240.6IU 25% DV; vitamin c 9.9mg 17% DV; folate 48.3mcg 12% DV; calcium 312.1mg 31% DV; iron 3.1mg 17% DV; magnesium 47.7mg 17% DV; potassium 516.8mg 15% DV; sodium 408mg 16% DV; thiamin 0.1mg 12% DV.


Rating: 5 stars
These are light yet satisfying I love the gingery flavors. Read More