vegetarian chinese food

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!

Vegetarian Lettuce Wraps

hoisin sauce

soy sauce

rice vinegar

sesame oil

canola oil

extra-firm tofu ((12- to 14-ounces), do not use silken)

baby bella cremini mushrooms (finely chopped)

water chestnuts ((8 ounces), drained and finely chopped)

garlic (minced)

ginger

red pepper flakes (omit if sensitive to spice)

green onions (thinly sliced, divided)

carrots (additional red pepper flakes)

In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.

Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.

Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

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Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang’s lettuce wraps. All the flavor for a fraction of the calories!

PF Changs Lettuce Wraps

Over 30 best vegetarian Chinese recipes to make at home including noodles, rice recipes, vegetable stir fries, Asian soups, salads, dim sum, and more!

30 Vegetarian Chinese Recipes

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Make the recipe according to recipe instructions.

Healthy and flavorful broccoli tofu stir fry is the perfect easy weeknight dinner! The tofu is crispy every time, and the zippy ginger sauce is delicious!

Broccoli Tofu Stir Fry

extra-firm tofu

(plus 1 teaspoon) cornstarch (divided)

water

hoisin

garlic (about 3 cloves)

canola oil oil

broccoli crowns

salt

black pepper

green onions (about 1/2 cup)

sesame seeds

brown rice or quinoa (for serving)

Drain the tofu and pat very dry with a paper towel, changing the towels a few times as needed. Press on the tofu a little to squeeze some water out, but not so hard you cause it to crumble. Cut the block in half right through the middle (as if you were cutting a burger bun), then cut into 1-inch cubes. Place on a large plate or a rimmed baking sheet and lightly pat dry once more.

Toss

Sprinkle the cubes slowly and evenly with 2 tablespoons of the cornstarch (I like to scatter on 1/2 tablespoon at a time and toss the cubes halfway through). With your fingers, gently toss to coat the tofu as evenly as you can.

Stir

In a small mixing bowl or liquid measuring cup, stir together the soy sauce, water, hoisin, rice vinegar, garlic, ginger, and remaining 1 teaspoon cornstarch.

Cook

In a large nonstick skillet or wok, heat 1 tablespoon oil over medium-high. Once the oil is hot and shimmering, add the broccoli, salt, and pepper. Cook, stirring occasionally, until the broccoli is crisp-tender, about 5 minutes. Remove to a plate and set aside.

Add the 2 tablespoons remaining oil over medium-high. Add the tofu in a single layer and cook, tossing every 3 or so minutes, until it is golden on all sides. The tofu may stick together and some bits might crumble a bit. Use a sturdy spoon to break stuck pieces apart and don&#39;t worry about any crumbles. They taste extra delicious.

Thicken

Return the broccoli to the pan and pour the sauce over the top. Stir to combine, then let cook until the broccoli is heated through and the sauce has thickened a little, about 1 minute. Stir in the sesame oil and green onion. Sprinkle with sesame seeds. Enjoy hot with rice.

General Tso Tofu. A DELICIOUS, healthy version of the popular takeout dish. Easy, filled with protein, and cooks in just one pan!

General Tso Tofu

extra-firm tofu (frozen for at least 3 hours if time allows—see recipe Step 1 for more details)

chili-garlic sauce (Sambal Oelek)

honey (swap light agave nectar to make vegan)

cornstarch

chili garlic sauce

broccoli florets, (fresh or frozen (about 1 small head))

red bell pepper

onions

brown rice (for serving)

Toasted sesame seeds (optional

Prepare tofu through Step 3 according to Crispy Tofu. Once cubed, lightly pat it dry with a paper towel. (Note: If you do not have time to freeze the tofu, you can skip Step 1.) While the tofu cooks, prepare and chop the other ingredients.

Shake

Place the tofu in a separate medium bowl. Top with the 3 tablespoons soy sauce, 1 1/2 teaspoons chili-garlic sauce, 1 1/2 teaspoons sesame oil, and honey. Transfer to a large ziptop bag and sprinkle with 5 tablespoons cornstarch. Tightly seal the bag and shake until the tofu is evenly coated in a gummy white layer.

In a small bowl or large measuring cup, stir together the sauce ingredients: water, soy sauce, hoisin, ginger, chili-garlic sauce, rice vinegar, cornstarch, and sesame oil.

In a large nonstick skillet or wok, heat 2 tablespoons canola oil over medium. Once the oil is shiny and hot, using a slotted spoon, add the tofu to the pan a few pieces at a time, discarding any excess cornstarch. Cook the tofu for 3 to 4 minutes, turning often so that it is golden brown on all sides. Remove from the pan and set aside.

Increase the heat to medium high. Add the remaining tablespoon canola oil and let heat 30 seconds, then add the broccoli and bell pepper. Cook until crisp-tender, about 4 minutes, stirring frequently. Add the chopped green onions and continue for 1 to 2 additional minutes, stirring frequently.

Add the sauce and tofu. Stir to coat the tofu in the sauce and continue cooking, stirring often, for 1 to 2 minutes, until the sauce slightly thickens and the ingredients are warmed through. Taste and add additional chili-garlic sauce if desired. Remove from heat and sprinkle with sesame seeds. Serve hot with prepared rice.

I had high hopes for this recipe, because I usually love your recipies!  However, it was overpoweringly salty; much too salty for our taste.  Frying the tofu in a pan was tedious, compared to other recipes that use an air fryer for crisp tofu.  The freezer-boiling method did make the tofu firmer, so I may try it for air fryer tofu, with a different sauce.  Love the broccoli/red bell pepper, but again, I need a sauce that is less salty. (We did use reduced sodium soy sauce, but the hoisin and chili garlic sauces are also very salty and don't come in reduced salt versions.)  Prepared sauces are convenient ingredients, but have limitations.  I may try this combination of tofu, broccoli and red bell pepper using the sauce from an air fryer orange tofu recipe we like.

Different from what I thought. BE CAREFUL your tofu is gonna stick together and hard to flip. Mine end up burned . I was frustrated bc I was sooo hungry and it turned out like this. . Failed . I had General tsos tofu on my trip and couldn’t get over how delicious it was so i searched recipes for it, how ever, all the recipes I saw the tofu will end up soft . But I wanted it crispy! Next time ima just try deep fry tofu first without any marinade and then add them into sauce with veggies and see how that turn out.

Made this last night and it was delicious and beautiful looking! Trying to become a tofu lover while also getting my family to embrace it and this definitely helped!

AMAZING. Ive had to search, but I found this again! My husband loves it and it changed his view of tofu! He loves it now!!

Delicious flavour! This meal has become a regular.

Wondering if it would work to make the sauce/ tofu marinade a few days in advance and store in an airtight container?

Amazing! Loved the sauce, it had a perfect balance of sweet, sour, and salty flavors and the grated ginger is also a lovely touch. The tofu was great too, but I’m never sure how much marinating it really accomplishes. We didn’t have cornstarch so we used chickpea flour to thicken the sauce and I’m happy to say that it worked really well.

Thanks for a General Tso's that includes a veg! I used eggplant that wanted cooking, and did half batches of protein: chicken for hubby, tofu for me. We both say YUM!

Top 4 vegetarian chinese food recipes from across the web

The most viewed vegetarian chinese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetarian Lettuce Wraps

30 Vegetarian Chinese Recipes

Broccoli Tofu Stir Fry

General Tso Tofu

Top 4 vegetarian chinese food recipes from across the web

The most viewed vegetarian chinese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Lettuce Wraps

30 Vegetarian Chinese Recipes

Broccoli Tofu Stir Fry

General Tso Tofu

The most viewed vegetarian chinese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine