Moo Shu Vegetables
By cmkasaras
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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