Hoisin-Tofu Lettuce Wraps
cup pine nuts
ounces firm tofu (fresh bean curd) (not silken-style)
tablespoons rice vinegar
tablespoons soy sauce
teaspoon Asian chili sauce
dash toasted sesame oil
cup shredded carrot
tablespoons bottled hoisin sauce
cup chopped fresh cilantro or flat-leaf parsley
leaf lettuce leaves
Bottled hoisin sauce (optional)
Fresh cilantro or flat-leaf parsley (optional)
- Place pine nuts in a large dry nonstick skillet. Cook and stir about 4 minutes or until nuts are golden brown. Remove from skillet and set aside.
- in a small bowl, combine rice vinegar, soy sauce, sugar, Asian chili sauce, and sesame oil; stir to dissolve sugar. Heat same skillet over medium-high heat; add tofu, carrot, and vinegar mixture to skillet. Cook and stir for 3 to 4 minutes or until vinegar mixture is absorbed. Stir in the 2 tablespoons hoisin sauce; mix well. Add the 1 cup cilantro or parsley. Heat and stir for 1 minute. Remove from heat. Stir in the pine nuts.
- Serve tofu mixture in lettuce leaves. If desired, pass additional hoisin sauce and garnish with additional cilantro or parsley.
Cut tofu into 1/4-inch cubes. For sauce:
Nutrition Facts(Hoisin-Tofu Lettuce Wraps)
- Per serving:
- 55 kcal cal.,
- 3 g fat
- 179 mg sodium,
- 4 g carb.,
- 1 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet