Moo Shu Tofu
- Total Time
Convenience foods like pre-sliced mushrooms and bagged coleslaw mix make this recipe a snap.
vegetable oil2 tsp
extra firm tofu12 oz, cut into 1-inch chunks
packaged coleslaw mix (shredded cabbage and carrots)2 cup(s)
fresh mushroom(s)2 cup(s), sliced
sweet red pepper(s)1 ½ cup(s), sliced
uncooked scallion(s)1 cup(s), sliced
minced garlic1 Tbsp
ginger root1 Tbsp, minced
low sodium soy sauce2 Tbsp
fat free flour tortilla(s)10 medium, taco size
hoisin sauce7 Tbsp
- 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.
- 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.
- 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.)
- 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.