Stuff crisp lettuce leaves with a savory filling inspired by PF Chang’s famous lettuce wraps.
These low-carb wraps made with tofu, mushrooms and daikon radish are an easy vegetarian dinner.
Add julienned carrots to the wraps for a bonus crunch.
Cut tofu in half horizontally.
Press the tofu slices between paper towels to squeeze out as much liquid as possible.
Heat canola oil in a large nonstick skillet over medium-high heat.
Add mushrooms; continue cooking and stirring until any liquid has evaporated, about 3 minutes.
Stir in daikon, garlic, ginger and scallions.
Add the reserved sauce; cook, stirring, until well combined and heated through, about 2 minutes.
Spoon a scant 1/2 cup tofu mixture into each lettuce leaf.
Top with carrots, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
