Zutaten für P F Chang's Vegetarian Lettuce Wraps
- Hoisin Sauce
- Soy Sauce
- Dry Sherry
- Vegetarian Oyster Sauce
- 1 tablespoon water (for spicy sauce)
- Sesame Oil
- Sugar
- Cornstarch
- Chinese Chili Sauce
- Baked Tofu
- Peanut Oil
- Minced Ginger
- Garlic Cloves
- Green Onions
- Red Onion
- 1 cup sliced bamboo shoots (pre-cut is recommended)
- 1/2 cup water chestnuts, sliced
- Cellophane noodles (cooked according to package directions)
- Iceberg Lettuce
- Rice Vinegar
- 1 teaspoon dry mustard
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Zubereitung von P F Chang's Vegetarian Lettuce Wraps
- **Make the Cooking Sauce:** In a medium bowl, whisk together 1/4 cup sherry, 1/4 cup soy sauce, 2 tablespoons chili sauce, 1 tablespoon sesame oil, 2 tablespoons cornstarch, and 1/4 cup water. Set aside half for another recipe.
- **Prepare Tofu:** Press 1 block (14 oz) extra-firm tofu to remove excess water. Cut into bite-sized pieces.
- **Marinate Tofu:** Add the pressed tofu to the cooking sauce (use half the batch). Marinate for at least 15 minutes (longer is better!).
- **Spicy Dipping Sauce:** In a small bowl, whisk together 1 teaspoon dry mustard and 1 tablespoon water until smooth.
- **Stir-fry Aromatics:** Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add 2 tablespoons minced ginger, 2 cloves minced garlic, and 1/2 cup chopped onion. Stir-fry for 1 minute until fragrant.
- **Add Vegetables:** Add 1 cup sliced bamboo shoots and 1/2 cup water chestnuts. Stir-fry for 2 minutes.
- **Cook Tofu:** Add the marinated tofu to the wok. Stir-fry for 2-3 minutes until heated through.
- **Thicken Sauce:** Pour the remaining cooking sauce into the wok. Cook, stirring constantly, until the sauce has thickened (about 1-2 minutes).
- **Assemble Lettuce Wraps:** Serve the tofu mixture over cellophane noodles (cooked according to package directions). Serve immediately with butter lettuce leaves and the spicy dipping sauce for your guests to assemble their own wraps.
- **Optional additions:** For extra flavor add 1/4 cup chopped scallions or 1/4 cup chopped bell pepper with the onions.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
31g
Fat
9g
Carbs
22g
