Asian Lettuce Wraps

Ingredients

• 2  carrots shredded
• 0.3 teaspoon chile paste hot
• 0.5 teaspoon garlic minced
• 1 bunch green onions thinly sliced
• 1 pound ground pork 
• 3 tablespoons hoisin sauce 
• 1 head iceberg lettuce leaves separated
• 1 teaspoon sesame oil 
• 2 tablespoons soya sauce 
• 14 ounce spicy tofu firm cubed drained
• 1 tablespoon vegetable oil 
• 4 cups water 
• 2 cups rice white uncooked

Equipment

• sauce pan
• wok

Directions

1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown.
3. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through.
4. Remove from heat, and stir in the sesame oil and chile paste.
5. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.