Preparation Time:  15 minutes
Cooking Time:  10 minutes
Servings:  4 (enough for 2 people) 

Filling:
½ cup pine nuts
12 ounces firm water-packed tofu (not silken)
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar
¼ teaspoon chili-garlic sauce
dash sesame oil
1-2 tablespoons hoisin sauce
1 cup chopped fresh cilantro OR Italian parsley
8 iceberg or butter lettuce leaves

Toast the pine nuts in a dry non-stick pan for about 4 minutes, stirring constantly, until they are golden brown. 
Remove from heat and set aside.

Cut tofu into small (1/4 inch) cubes.  Combine rice vinegar, soy sauce, sugar, chili-garlic sauce and sesame oil in a small bowl.  Heat a non-stick frying pan over medium-high heat, add tofu and sauce mixture, cook stirring constantly until sauce is absorbed, about 3-4 minutes.  Stir in the hoisin sauce, mix well, then add the cilantro or parsley.

Heat and stir for about 1 minute.  Remove from heat and stir in the reserved pine nuts.

Serve in lettuce leaves, with some additional hoisin sauce to spoon over the top. If desired.

Hints:  Instead of the pine nuts, mix ½ cup of chopped water chestnuts in with the tofu before cooking and add an extra
tablespoon of the hoisin sauce.

--Carly Taylor

<<<Back