Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998

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Yield:
12 servings
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

160 calories; calories from fat 28%; fat 4.9g; saturated fat 0.7g; mono fat 1.3g; poly fat 2.1g; protein 5.7g; carbohydrates 24.7g; fiber 1.4g; iron 3.2mg; sodium 290mg; calcium 65mg.
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