Hoisin-Tofu Lettuce Wraps

Ingredients

• 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)

Directions

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.