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
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Mushrooms
2 cup(s), sliced
Red bell pepper
1½ cup(s)
Scallions
1 cup(s), chopped or sliced
Jarred minced garlic
1 Tbsp
Fresh ginger
1 Tbsp
Less sodium soy sauce
2 Tbsp
Fat free flour tortilla
10 medium
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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