Spicy Tofu and Noodles with Mushrooms
By Lv2Cook
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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
Details
Servings 1
Preparation
Step 1
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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