Moo shu tofu

• Author: Tonia | Feasting at Home
 
• Prep Time: 15 minutes
 
• Cook Time: 20 minutes
 
• Total Time: 35 minutes
• Yield: 4-6 servings
 
• Category: vegan, main
 
• Method: Stir Fry
 
• Cuisine: Asian
 
• Diet: Vegan

• I made this on a snowy night, and so I used what I had in the fridge - no sprouts, spinach instead of bok choy, and served on a whole wheat tortilla .. and it was still delicious.  The sauce was authentic to what we've had in Asian restaurants ... if that's authentic.  Looking forward to using the leftover tofu with the sauce, and re-trying it with the proper ingredients! Also could try as an appetizer as little rollups and dip in sauce. 

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Description

This Moo Shu tofu is loaded with tender-crisp vegetables and crispy tofu all tucked into a tortilla or rice pancake for a delicious vegan meal.  Served with tangy hoisin sauce.

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Ingredients

The Stir Fry

• 1–2 tablespoons refined peanut oil or coconut oil
• 1 batch crispy tofu
• 1 teaspoon fresh ginger, minced
• 4 cloves garlic, finely chopped
• 5 large shiitakes, sliced (about 2 cups)
• 1 red pepper, sliced thin
• 4–5 scallions, sliced in half lengthwise and cut into 1-inch pieces
• 2 bok choy, cut lengthwise
• 1–2 teaspoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 cup bean sprouts, rinsed

The Sauce (see notes) 

• 1/3 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 1/2 teaspoon ginger, grated
• 1 teaspoon miso
• 1 teaspoon cornstarch
• 1 tablespoon water

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Instructions

Make the crispy tofu recipe here (salt and pepper version)

Make the Sauce 

1. Mix together the hoisin, rice vinegar, sesame oil, soy sauce, ginger, and miso in a saucepan.  Heat to almost boiling.
2. Whisk together cornstarch and water.  Slowly add to the sauce, whisking all the while.  Once it comes to a boil turn off the heat.

Make the Stir Fry

1. Get your wok or pan smoking hot.  Add peanut oil or coconut oil.  Stirfry shiitake mushrooms for 2 minutes.  Push to the side of the wok.
2. Add bell pepper, half of the ginger and half of the garlic stir-fry 1 minute.  Push to the side.
3. Add scallions stir-fry a minute add the remaining ginger and garlic and Bok Choy.  Stir another minute until Bok Choy is just beginning to wilt.  Add soy sauce, rice vinegar, and sesame oil.

Assemble

1. Warm tortillas or rice pancakes on a pan.
2. Spoon sauce onto tortilla.
3. Fill with stir-fried mixture, fold and enjoy!

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Notes

Shortcut: Alternatively you can use straight store-bought hoisin sauce rather than make the sauce.

Find it online: https://www.feastingathome.com/moo-shu-tofu/