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.
i made this for a church social and it was a hit. it can be served as an attractive group salad, with the noodle, mushroom mixture arranged over the lettuce leaves. another vintage cooking light recipe that stands the test of time.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!