ADVERTISEMENT
- Real Recipes from Real People -

re: P. F. Changs Lettuce Wraps - Vegetarian version - use baked tofu

Misc.
ADVERTISEMENT
the pf changs tofu they use is a baked 5 spice tofu. baked tofu is drained and squeezed to get excess water out.. marinated or spiced and then baked for a firm, dry, chewy texture. you can also buy already prepared baked tofu at the store.
  • Read Replies (38)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Amy Cox
2
  Hip Chick
3
  Lori, USA
4
  Jennifer Dallas, TX
5
  Kayla, chicago IL
6
  Gladys/PR
7
  Shannon
8
  Kim Fargo
9
  Ruben Villanueva
10
  Candice in Boston
11
  Gayle, New Orleans
12
  Lauren, Philadelphia
13
  Stacey - Montara
14
  Anna, Arkansas
15
  Laura/PA
16
  Kristie CA
17
  a.R.~San Diego
18
  Dennis, Sacramento
19
  megan-ny
20
  vicki
21
  Irasema -Oklahoma
22
  Shelley in MN
23
  Jana - Minneapolis
24
  Barbara Gig Harbor WA
25
  red texas
26
  Julie - MI
27
  Halyna - NY
28
  Halyna - NY
29
  Meghan, Bozeman MT
30
  chupe
31
  Larry Emsweller/Nashville, TN
32
  Cols, Ohio
33
  Paul from South Bend
34
  Nette
35
  Kelly
36
  Debbie - Lancaster, CA
37
  Lesasea
38
  Barbarainnc
39
  Jenn Mobile, al
ADVERTISEMENT
Random Recipes
  • Nick Stellino's Amaretti
  • Heidi, I'm not familiar with and don't have Gale Gand's recipe, but it sounds like you may be seeking a classic Italian amaretti recipe. Recipes for this type of cookie have few ingredients that don't vary by much... usu...
  • Calico Chicken Salad
  • CALICO CHICKEN SALAD 1 broiler-fryer chicken, cooked, skinned, boned, cut into bite-size pieces 2-1/3 cups chicken broth 1 cup rice 1/4 teaspoon pepper 1 teaspoon curry powder, divided 4 green onions, sliced thin 1 re...
  • Scalloped Meat Balls
  • SCALLOPED MEAT BALLS 2 cups peeled and sliced raw potatoes 1 cup peeled and sliced raw carrots 1 medium size onion, peeled and sliced 2 teaspoons salt FOR THE MEAT BALLS: 1 pound ground beef 1...
ADVERTISEMENT
  • Letter H Recipes
  • July 15, 2008 RECIPE SWAP LETTER H RECIPES (HAM, HOT, HONEY, HORSERADISH, ETC.) All Recipes Posted This Week - ...
  • Grape and Wild Rice Stuffing
  • GRAPE AND WILD RICE STUFFING 1 can (14.5 oz.) vegetable broth 1/2 cup water 1/2 cup brown rice 1/2 cup wild rice 1/2 cup each chopped onion, celery and apple* 1 tablespoon butter or margarine 1 teaspoon minced f...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: P. F. Changs Lettuce Wraps - Vegetarian version - use baked tofu
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!