P.F. CHANG'S VEGETARIAN LETTUCE WRAPS (copycat recipe)
(4 servings – double recipe for 8)

After scouring the internet for the vegetarian lettuce wraps, I finally broke down and decided to tweak the ubiquitous chicken recipe and this worked out great! The cooking sauce is from the original recipe but is enough for two batches of the veggie version so make go ahead and make the full recipe and reserve half for another batch. Save in a jar and store in the fridge until needed.

Another tip: when buying bamboo shoots, get the strips. This will cut down on prep time as all you have to do is dice these.

I've also included a sauce for adding to the individual wraps after cooking (just like in the restaurant!) I like my sauce spicy so you may want to experiment with the ingredients for a milder version.

FOR THE COOKING SAUCE:
1 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 Tbsp. dry sherry
2 Tbsp. oyster sauce
2 Tbsp. water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
FOR THE MARINADE:
1 tsp. cornstarch
2 tsp. dry sherry
2 tsp. soy sauce
2 tsp. water
FOR THE TOFU MIXTURE:
1 cup baked tofu, diced
2 Tbsp. peanut oil plus 1 Tbsp. sesame oil, mixed
1 tsp. fresh minced garlic
1 Tbsp. Chinese chili sauce
2 cloves garlic, minced
2 green onions, minced
1/2 small or 1/4 large red onion, minced
1/2 can bamboo shoots, diced
1/2 can water chestnuts, diced
TO SERVE:
Cellophane noodles, prepared according to package directions
Iceberg or green leaf lettuce
Spicy Sauce (optional, recipe follows)

TO MAKE THE COOKING SAUCE:
Mix the cooking sauce in a bowl and set aside.

TO MAKE THE MARINADE:
In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well.

TO PREPARE THE TOFU:
Stir tofu into the marinade. Allow to marinate for 15 mins.

Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutess. Set aside.

Add the ginger, garlic and onion; stir-fry for about a minute.

Add bamboo shoots and water chestnuts; stir-fry for another 2 minutess.

Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).

TO SERVE:
Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and Spicy Sauce.

SPICY SAUCE

1 tsp. rice vinegar
1 tsp. soy sauce
1 tsp. dry mustard (e.g., Coleman's)
1 Tbsp. water
1 tsp. Chinese chili sauce

In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well. Set aside.