Tofu & Pine Nut Lettuce Wraps
12 ounces extra-firm tofu
1/2 cup pine nuts
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 cups coarsely chopped celery and celery leaves
1 tablespoon vegetable oil
16 to 20 iceberg or butter lettuce leaves, rinsed and crisped
About 3/4 cup hoisin sauce
Rinse tofu and pat dry. Cut into about 1/4-inch cubes.
In a 10- to 12-inch frying pan over medium heat, stir pine nuts until golden, about 4 minutes; pour from pan. 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. Add parsley and oil; stir just until parsley begins to wilt, about 30 seconds. Add salt to taste.
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.