Spicy Tofu and Noodles with Mushrooms

By Lv2Cook

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.