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:
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.