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Photo of Moo shu tofu by WW

Moo shu tofu

5
Points®
Total Time
32 min
Prep
20 min
Cook
12 min
Serves
5
Difficulty
Easy
Tofu gives a vegetarian twist to this classic Chinese dish, and it’s ready in about 30 minutes. Smart convenience foods like pre-sliced mushrooms and bagged coleslaw mix help streamline meal prep. To get nicely browned tofu, it’s important to press it. Slice the tofu into slabs, place the slabs between a kitchen towel or several paper towels, and place a heavy skillet on top. Let it sit like this for 30 minutes to press out as much moisture as possible. Hoisin is a common condiment in Chinese cuisine. It is a sweet and salty sauce that has a thicker consistency than soy sauce. Feel free to ditch the tortillas and serve the filling mixture in bowls.

Ingredients

Vegetable oil

2 tsp

Extra firm tofu

12 oz, cut into 1-inch chunks

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

Mushrooms

2 cup(s), sliced, sliced

Red bell pepper

1½ cup(s), sliced

Scallions

1 cup(s), chopped, sliced

Jarred minced garlic

1 Tbsp

Fresh ginger

1 Tbsp, minced

Less sodium soy sauce

2 Tbsp

Fat free flour tortilla

10 medium, taco size

Hoisin sauce

7 Tbsp

Instructions

  1. Heat 1 teaspoon oil in a large nonstick skillet. Add tofu, and cook over high heat, 5 minutes, turning occasionally until golden. Remove to a plate.
  2. Heat remaining teaspoon oil in skillet. Add coleslaw mix, mushrooms, and pepper and stir-fry over high heat, 5 minutes, until crisp-tender. Add scallions, garlic, and ginger and stir-fry 1 minute until fragrant.
  3. Remove skillet from heat and stir in soy sauce. (Note: This mixture can be transferred to a food storage container and refrigerated for up to 3 days. To serve, reheat in microwave before rolling in tortillas.)
  4. To serve, heat tortillas as package directs. Spread each tortilla with about 2 teaspoon of hoisin sauce and top each with about 1/2 cup of tofu mixture. Roll up and fold in 1 end of tortilla to seal in mixture. Yields 2 filled tortillas per serving.

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