Moo Shu Tofu
This recipe is a healthy vegetarian take on a traditional American Chinese dish. Moo Shu normally is served with a white tortilla-like wrap, but this recipe calls for a whole-wheat wrap to add a nutritional boost. This recipe is quick and an all in one meal for someone on the go. It’s also a great meatless option if you are trying to go meatless during the week. Stir fry the tofu with vegetables, serve it up on a whole-wheat wrap, and drizzle with hoisin sauce.
1 tablespoon peanut oil
2 cloves garlic, minced
4 oz shitake mushrooms, stems discarded or reserve for stock, thinly sliced
3 cups shredded green cabbage
8 oz. firm tofu, packed in water, cut into ¼ inch cubes
1 teaspoon rice vinegar
2 tablespoons soy sauce
½ cup shelled edamame
3 tablespoons hoisin sauce, divided
4 whole wheat tortillas
1. Over medium-high heat, in a wok or a large frying pan, add the peanut oil to the pan. Add garlic and shitake mushrooms to the pan. Toss the garlic and mushrooms to coat in the oil and cook for about 30 seconds before adding the cabbage to the pan.
2. Cook the cabbage for about 5 minutes, until wilted. Add the tofu and edamame to the pan and stir to mix well with the vegetables.
3. Pour rice vinegar, soy sauce, and one tablespoon hoisin over the stir-fry. Toss the mixture with tongs to mix well.
4. Heat the whole-wheat tortillas in a microwave for 20 seconds. Add about a third cup of the tofu mixture to a wrap and drizzle about half a tablespoon hoisin over the mixture before sealing the wrap.