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- 1/2 cup pine nuts
- 12 ounces firm tofu (fresh bean curd) (not silken-style)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/4 teaspoon Asian chili sauce
- dash toasted sesame oil
- 1/2 cup shredded carrot
- 2 tablespoons bottled hoisin sauce
- 1 cup chopped fresh cilantro or flat-leaf parsley
- 16 leaf lettuce leaves
- Bottled hoisin sauce (optional)
- Fresh cilantro or flat-leaf parsley (optional)
1. 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.
Cut tofu into 1/4-inch cubes. For sauce::2. 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.
3. Serve tofu mixture in lettuce leaves. If desired, pass additional hoisin sauce and garnish with additional cilantro or parsley.
- Servings Per Recipe 16,
- cal. (kcal) 55,
- Fat, total (g) 3,
- carb. (g) 4,
- fiber (g) 1,
- pro. (g) 3,
- sodium (mg) 179,
- Percent Daily Values are based on a 2,000 calorie diet
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