Chinese
✤14 oz firm tofu
✤1 tbsp Shaoxing wine
✤1 tbsp dark soy sauce
✤2 tsp Chinese black vinegar or cider vinegar
✤1/4 cup (80g) hoisin sauce
✤2 tsp sriracha
✤1 tsp cornstarch + 1 tbsp water
✤40g pine nuts
✤1/4 cup vegetable oil, divided
✤2½ oz shiitake mushrooms, stems removed, diced
✤1 tbsp minced garlic
✤1 tbsp minced fresh ginger
✤3 scallions, white & pale green parts only, thinly sliced (~20g)
✤4 oz water chestnuts, cut into 1/4-in dice
✤60g celery, cut into 1/4-in dice
✤ salt & white pepper, to taste
✤1 head iceberg lettuce
❖Cut the tofu into 1/4-in slabs. Press firmly between paper towels to remove moisture, then cut into 1/4-in dice. Set aside.
❖In a small bowl, whisk together the Shaoxing wine, soy sauce, vinegar, hoisin & sriracha; set aside.
❖Combine cornstarch & water in a separate small bowl until dissolved; set aside.
❖For the stir fry: Combine pine nuts & 1 tbsp of the vegetable oil in a wok over med heat. Cook, stirring often, until nuts are well toasted, about 5 min. Transfer to an empty bowl and set aside.
❖Return wok to high heat until lightly smoking. Add 1 tbsp of the oil and swirl. Add the tofu and cook, stirring frequently, until browned all over, 6-8 min. Transfer to the bowl with the pine nuts.
❖Wipe out wok and return to high heat until lightly smoking. Add 1 tbsp of the oil and swirl. Add the mushrooms and cook, stirring occasionally, until well browned, about 3 min. Transfer to bowl with the tofu & nuts.
❖Wipe out wok and return to high heat until lightly smoking. Add final tbsp oil and swirl. Add the garlic, ginger & scallions and cook, stirring and tossing constantly, until fragrant, about 15 sec. Add the water chestnuts & celery and toss to combine. Return the tofu, mushrooms & pine nuts to the wok and toss everything to combine.
❖Stir in the sauce, then stir in the cornstarch mix. Cook, tossing, until sauce thickens and mix is glossy and dry, about 30 sec. Taste and season with salt & white pepper to taste.
❖Serve immediately with leaves from the lettuce head. Spoon mix into leaves and eat with your hands.
