Do you like P.F. Chang's? I like having a restaurant to suggest when the occasion arises for group dining and no one has any ideas that will accommodate me. I rediscovered this restaurant chain when I was living in Philadelphia, and (at the time) the only location was way in the ‘burbs. Way, way, out. An hour out. But I made the trek once or twice, usually coupled with a visit to the Brandywine River Museum. (Andrew Wyeth, anyone?)
Here in Cincinnati, I’m pretty close to a P. F. Chang’s store, but I still decided to try their signature lettuce wrap appetizer at home. This wasn’t an exact replica, but it was still tasty!
I started by pressing my tofu, about 1/3 of the block, diced small. I marinated it in soy sauce, fresh grated ginger and garlic, and lime juice. I broiled it. I used the rest of the tofu in a stir fry.
Separately, I cooked chopped onion, mushrooms, and water chestnuts. I cut everything small to be roughly the same size in the wraps. Then I tossed in the broiled tofu so it could soak up some of the mushroom juice.
I made a sauce of hoisin, ginger, pepper paste (Sambal Oelek), rice vinegar, and soy sauce. This was nice and hot!
Serve this mix up scooped generously in iceberg lettuce cups along with some fresh cilantro and bean sprouts, if you have any. I promise if I ever decide to make a cookbook, I’ll be more specific with my measurements – but for now, do everything to taste!