Spicy Tofu and Noodles with Mushrooms

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Ingredients:

1 cup boiling water

1 (0.5-ounce) package dried wood ear or shiitake mushrooms

1 tablespoon vegetable oil

1/2 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup thinly sliced green onions

2 teaspoons minced peeled fresh ginger

1 teaspoon chile-garlic sauce (such as lee kum kee)

2 garlic cloves, minced

1 tablespoon cornstarch

1 tablespoon water

2 1/2 cups cooked rice vermicelli

1 tablespoon low-sodium soy sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

2 teaspoons rice vinegar

1 (12.3-ounce) package firm tofu, cubed (about 2 cups)

12 bibb lettuce leaves

1/2 cup hoisin sauce

1/4 cup pine nuts, toasted

Directions:

1. Combine boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain and chop mushrooms.
2. Heat the oil in a large skillet over medium-high heat. Add chopped mushrooms, chopped onion and next 5 ingredients (chopped onions through garlic); sauté 3 minutes. Combine cornstarch and 1 tablespoon water in a small bowl. Add cornstarch mixture, vermicelli, and next 5 ingredients (vermicelli through tofu) to skillet; sauté 2 minutes or until sauce is thick. Spoon 1/3 cup tofu mixture into each lettuce leaf; drizzle 2 teaspoons hoisin sauce over each serving. Sprinkle each serving with 1 teaspoon pine nuts.

By RecipeOfHealth.com