Spicy Tofu And Noodles With Mushrooms

• 1 cup boiling water
• 1 (0.5-ounce) package dried wood ear or shiitake mushrooms
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup thinly sliced green onions
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon chile-garlic sauce (such as Lee Kum Kee)
• 2 garlic cloves, minced
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 1/2 cups cooked rice vermicelli
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 2 teaspoons rice vinegar
• 1 (12.3-ounce) package firm tofu, cubed (about 2 cups)
• 12 Bibb lettuce leaves
• 1/2 cup hoisin sauce
• 1/4 cup pine nuts, toasted

1. Combine boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain and chop mushrooms.
2. Heat the oil in a large skillet over medium-high heat. Add chopped mushrooms, chopped onion and next 5 ingredients (chopped onions through garlic); saute 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; saute 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.

boiling water, shiitake mushrooms, vegetable oil, onion, carrot, green onions, fresh ginger, chilegarlic sauce, garlic, cornstarch, water, vermicelli, soy sauce, hoisin sauce, sugar, rice vinegar, firm tofu, bibb lettuce leaves, hoisin sauce, pine nuts

Taken from www.myrecipes.com/recipe/spicy-tofu-noodles-with-mushrooms (may not work)