HOISIN-TOFU LETTUCE WRAPS

1/2 cup pine nuts

12-oz firm tofu (fresh bean curd - not silken-style)

3 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp Splenda or Stevia (sugar, if you choose)

1/4 tsp Asian chili sauce

Dash of toasted sesame oil

1/2 cup shredded carrot

2 tbsp bottled hoisin sauce

1 cup chopped fresh cilantro or flat-leaf parsley

16 lettuce leaves

Bottled hoisin sauce (optional)

Fresh cilantro or flat-leaf parsley (optional)

Place pine nuts in a large dry nonstick skillet. Cook and stir about 4 minutes or until nuts are golden brown. Remove from skillet and set aside.

Cut tofu into 1/4-inch cubes. In a small bowl, combine rice vinegar, soy sauce, sweetener, Asian chili sauce and sesame oil; stir to dissolve the sweetener. Heat same skillet over medium-high heat and add tofu, carrot, and vinegar mixture to skillet. Cook and stir for 3 to 4 minutes or until vinegar mixture is absorbed. Stir in the 2 tbsp hoisin sauce and mix well. Add the 1 cup cilantro or parsley. Heat, stirring, for 1 minute. Remove from the heat. Stir in the pine nuts.

Serve the mixture in lettuce leaves. Pass additional hoisin sauce and garnish with the fresh cilantro or parsley.

Yield: 16 filled lettuce leaves. Per 1 filled lettuce leaf: 16 calories, 3g fat (0 sat, 3g protein, 4g carbs, 179 mg sodium

recipe and photo from fresh foods fast