Hoisin-Tofu Lettuce Wraps
By Mary McDougall
These are a great finger food, fun to eat, but a bit messy. For a lower fat variation, see the suggestion under hints.
Serves: 4 (enough for 2 people)
Prep Time: 15 min
Cook Time: 10 min
1 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.
2 Cut tofu into small (1/4 inch) cubes. Combine rice vinegar, soy sauce, sugar and chili-garlic sauce 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.
3 Serve in lettuce leaves, with some additional hoisin sauce to spoon over the top if desired.
Hints: Instead of the pine nuts, mix 1/2 cup of chopped water chestnuts in with the tofu before cooking and add an extra tablespoon of the hoisin sauce.