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Moo Shu Vegetables

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Ingredients

  • Sauce:
  • 14 oz extra firm tofu, drained
  • 4 tbsp canola oil, divided
  • 3 tbsp soy sauce, divided\1 onion, thinly sliced
  • 8 oz mushrooms of choice, sliced
  • Sea salt
  • 2 tsp fresh grated ginger
  • 2 cloves garlic, minced
  • 7 oz cole slaw mix or shredded cabbage
  • 1 cup shredded carrot
  • 1/2 c vegetable broth
  • 2 scallions, trimmed and thinly sliced
  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce

Details

Preparation

Step 1

Cut tofu into triangles or cubes.
Heat 2 tbsp oil in a large skillet over med-high heat and add tofu.
Drizzle 2 tbsp soy sauce over tofu.
Flip tofu with a spatula and let cook until both sides are browned. Transfer to bowl.

Add remaining 2 tbsp oil and heat over med-high heat.
Add onions and mushrooms, sauté until soft. Season with salt, add ginger and garlic and cook x few mins.
Add cole slaw mix, carrots, broth, 1 tsp soy sauce.
Cook, stirring frequently until most of the liquid evaporates.
Add tofu and scallions, adjust seasonings to taste. Remove from heat.

Sauce:
Whisk together hoisin sauce and soy sauce until combined.

Serve vegetables in tortilla, drizzle with sauce. Your screen elements are hidden from view.

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