Moo Shu Tofu

By carvalhohm2

Ingredients

• 2 tsp vegetable oil
• 12 oz extra firm tofu, cut into 1-inch chunks
• 2 cup(s) packaged coleslaw mix (shredded cabbage and carrots)
• 2 cup(s) fresh mushroom(s), sliced
• 1 1/2 cup(s) sweet red pepper(s), sliced
• 1 cup(s) uncooked scallion(s), sliced
• 1 Tbsp minced garlic
• 1 Tbsp ginger root, minced
• 2 Tbsp low sodium soy sauce
• 10 medium fat free flour tortilla(s), taco size
• 7 Tbsp hoisin sauce

Details

Servings 5
Adapted from weightwatchers.com

Preparation

Step 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.

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.

WW Points Plus: 7