Spicy Tofu and Noodles with Mushrooms

Cooking Light
12 servings


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1 cup boiling water
1 (0.5-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


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 mushrooms, chopped onion and next 5 ingredients (chopped onions 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.

Created date

July 1998

Nutritional Information

Calories 160
Caloriesfromfat 28 %
Fat 4.9 g
Satfat 0.7 g
Monofat 1.3 g
Polyfat 2.1 g
Protein 5.7 g
Carbohydrate 24.7 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 3.2 mg
Sodium 290 mg
Calcium 65 mg