Tofu-Pine Nut Lettuce Wraps

Ingredients

• 16  boston lettuce leaves rinsed
• 12 ounces extra-firm tofu also called nigari tofu
• 0.8 cup hoisin sauce 
• 2 cups parsley italian coarsely chopped
• 0.5 cup pinenuts 
• 3 tablespoons rice vinegar 
• 8 servings salt 
• 2 tablespoons soya sauce 
• 1 tablespoon sugar 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Rinse tofu and pat dry.
2. Cut into about 1/4-inch cubes.
3. In a 10- to 12-inch frying pan over medium heat, stir pine nuts until golden, about 4 minutes; pour from pan.
4. Add tofu, vinegar, soy sauce, and sugar to pan; stir over medium-high heat until tofu is hot and liquid is absorbed, 2 to 3 minutes.
5. Add parsley and oil; stir just until parsley begins to wilt, about 30 seconds.
6. Add salt to taste.
7. Just before serving (warm or cool), stir in pine nuts and transfer to a bowl. Pile lettuce into a basket and spoon hoisin sauce into a small bowl. Spoon tofu mixture into lettuce leaves, add a little hoisin sauce, and wrap up to eat.