RECIPE OF THE WEEK || Copcat PF Chang's Tofu Lettuce Cups

𝐜𝐨𝐩𝐲𝐜𝐚𝐭 𝐭𝐨𝐟𝐮 𝐥𝐞𝐭𝐭𝐮𝐜𝐞 𝐜𝐮𝐩𝐬 🌱⁣

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SAVE THIS RECIPE YA’LL 🖤⁣

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The summer is the PERFECT time to freshen things up a bit and lately we’ve been on a “salad for lunch” kick. But if you know me…you know I like variety and the same ol’ salad just doesn’t do it. Insert lettuce cups. It’s basically a hack for turning your fave dish into a salad... am I right?! 😜 This is one of those recipes I make on a Sunday and store in lunch containers for easy grab and go lunches throughout the week. Be sure to tag me once you try them!!! I love seeing what you’re making. ⁣

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𝐇𝐄𝐑𝐄’𝐒 𝗪𝐇𝐀𝐓 𝐘𝐎𝐔 𝐍𝐄𝐄𝐃 👇🏼⁣

▫️3 tbsp hoisin sauce⁣

▫️3 tbsp coconut aminos ⁣

▫️2 tbsp rice wine vinegar⁣

▫️1 tsp sesame oil + a little more for the pan⁣

▫️1 package extra firm tofu⁣

▫️8 oz portobello mushrooms, chopped⁣

▫️1 can water chestnuts, drained + chopped ⁣

▫️2 cloves of garlic⁣

▫️2 tsp fresh grated ginger⁣

▫️1/4 tsp red pepper flakes⁣

▫️fave lettuce cup vessel ⁣

▫️sriracha for topping ⁣

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𝐇𝐄𝐑𝐄’𝐒 𝗪𝐇𝐀𝐓 𝐘𝐎𝐔 𝐃𝐎 👇🏼⁣

① Start by slicing tofu into thin rectangles and lay out over kitchen towels. Cover with another towel and place a cutting board + something heavy on top. Let sit for 30 min to draw out moisture. ⁣

② While you wait, stir together the hoisin, soy sauce, rice vinegar, and sesame oil in a small bowl + chop your mushrooms/water chestnuts. Set aside.⁣

③ Heat 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. Cook for about 5 minutes then add the diced mushrooms. ⁣

④ Once most of the moisture is cooked off and the tofu is golden, stir in the water chestnuts + garlic, ginger, red pepper flakes. ⁣

⑤ Pour the sauce mixture in and cook for about one more minute until it is bubbling. ⁣

⑥ Spoon mixture over lettuce cups and top with sriracha. Or you can portion mixture into reusable containers and reheat as needed for lunches throughout the week! ⁣

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Enjoy!!! xo Britt