Korean Lettuce Wraps

1 package tofu, firm style
1 tablespoon vegetable oil
1 lb pork, fresh ground
1/2 teaspoon garlic, minced
6 stalks scallions, washed and sliced thin
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon hot chili paste
4 cups rice, cooked and hot
1 head iceberg lettuce, leaves separated, washed and drained

Drain the tofu and place it in a strainer for 30 minutes.

Heat a wok or no-stick pan over high heat.

Add oil; coat wok or pan.

Add pork, scallions and garlic.

Stir-fry for 3 to 4 minutes or until brown.

Crumble in the tofu, add the Hoisin sauce, and soy.

Heat through, remove from the heat and stir in the sesame oil and chile paste.

To serve, spoon some pork mixture and rice onto lettuce leaves; wrap to enclose.

Eat with a little soy as a dipping sauce.

3-4 servings
Source: Dancer