P. F. Chang's Vegetarian Lettuce Wraps

Ingredients

Cooking Sauce

• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 2 tablespoons oyster sauce
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 teaspoons cornstarch

Marinade

• 1 teaspoon cornstarch
• 2 teaspoons dry sherry
• 2 teaspoons soy sauce
• 1 teaspoon Chinese chili sauce
• 2 teaspoons water
• 1 cup baked tofu, diced
• 2 tablespoons peanut oil or sesame oil, mixed
• 1 tablespoon sesame oil, mixed
• 1 teaspoon fresh minced ginger
• 2 garlic cloves, minced
• 2 green onions, minced
• 1/4 large red onion, minced
• 4 ounces bamboo shoots, diced
• 4 ounces water chestnuts, diced

• 1 (8 ounce) package cellophane noodles
• 1 head iceberg lettuce or 1 bunch green leaf lettuce

Spicy Sauce (Optional)

• 1 teaspoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon dry mustard (e.g., Coleman's)
• 1 tablespoon water
• 1 teaspoon Chinese chili sauce

Directions

1. 1

   Mix the cooking sauce in a bowl and set aside.

2. 2

   For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.

3. 3

   In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.

4. 4

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

5. 5

   Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).

6. 6

   Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.