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Spicy Tofu and Noodles with Mushrooms

Yield 12 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain and chop mushrooms.

  2. 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.