Mu Shu Tofu
Veggie packed mu shu recipe with smoked tofu and hoisin sauce.
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon vegetable oil
- 2 garlic cloves (minced)
- 8 shiitake mushrooms (stems removed, sliced into strips)
- 1 medium carrot (sliced into strips)
- 2 cups shredded cabbage
- 1 tablespoon shaoxing wine or dry sherry
- 1 tablespoon soy sauce
- 4 ounces smoked tofu cutlet or seitan (sliced into bite size strips)
- 1 cup bean sprouts
- 4 scallions (thinly sliced)
- 1 tablespoon hoisin sauce (+ more for serving)
- 1/2 teaspoon sesame oil
- salt and pepper (to taste)
- 6-8 flour tortillas or Mandarin pancakes
Instructions
- 1
In a wok or large pan over high heat, add oil and garlic and cook for 1 minute, until fragrant.
- 2
Add mushrooms and cook for 2 minutes, until they have softened and let out some water.
- 3
Add carrots and cabbage and cook for 2-3 minutes, until vegetables have softened but still yield a crunch.
- 4
Add shaoxing wine and soy sauce and stir well.
- 5
Add tofu cutlets, bean sprouts and scallions, cook for 2 minutes and turn the heat off. Add hoisin sauce and sesame oil, toss well and transfer to a serving bowl. Season with salt and pepper if necessary.
- 6
Warm up the tortillas and spread a little hoisin sauce on each one of them. Top with mu shu mixture, roll up and serve with hoisin sauce and sriracha sauce.