Spicy Tofu and Noodles with Mushrooms

Spicy Tofu and Noodles with Mushrooms
Spicy Tofu and Noodles with Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    cup boiling water

  • 1

    (1/2-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

Combine boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain and chop mushrooms. Heat the oil in a large skillet over medium-high heat. Add chopped onion and next 5 ingredients (chopped onion 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.

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