MOO SHU TOFU RECIPES

Name: Moo shu tofu
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 5 servings
Cuisine: Chinese
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; 1.5 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

MOO SHU TOFU | RECIPES | WW USA

Moo shu tofu | Recipes | WW USA image

Tofu gives a vegetarian twist to this classic Chinese dish, and it’s ready in about 30 minutes. Smart convenience foods like pre-sliced mushrooms and bagged coleslaw mix help streamline meal prep. To get nicely browned tofu, it’s important to press it. Slice the tofu into slabs, place the slabs between a kitchen towel or several paper towels, and place a heavy skillet on top. Let it sit like this for 30 minutes to press out as much moisture as possible. Hoisin is a common condiment in Chinese cuisine. It is a sweet and salty sauce that has a thicker consistency than soy sauce. Feel free to ditch the tortillas and serve the filling mixture in bowls.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 5 servings

Number Of Ingredients 11

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
1.5 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

Steps:

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.

Nutrition Facts : Calories 66 kcal

MU SHU RECIPE | RECIPE - RACHAEL RAY SHOW

Mu Shu Recipe | Recipe - Rachael Ray Show image

Rach shows you how to make her favorite takeout at home—mu shu—with pork, chicken or tofu.

Provided by Rachael Ray

Number Of Ingredients 44

Ingredients

2 teaspoons per pound cornstarch
2 tablespoons oyster sauce
½ cup hoisin
¼ cup rice wine vinegar
2 tablespoons soy sauce
shoyu
liquid amino
light soy or whatever soy sauce product you like
1 tablespoon toasted sesame oil
2 teaspoons black pepper or ground Sichuan peppercorn
1 pound pork tenderloin or pork loin
butterflied in half
then pounded ?-inch-thick then thinly sliced OR
1 pound boneless
skinless chicken cutlets
very thinly sliced OR
1 pound firm tofu
cut into ¼-inch-thick slabs
then bite-sized 1 ½-inch-long batons
4 tablespoons high-temperature cooking oil or nonstick aerosol cooking spray
¾ pound stemmed shiitakes
thinly sliced
2 eggs
Salt
1 pound cabbage
cored and very thinly sliced or shredded on mandolin or box grater
or buy a sack of pre-shredded slaw mix
1 carrot
shredded or thin matchsticks
2 leeks
6 scallions or a handful of ramps
thinly slice whites and separate
slice greens on 1-inch bias
1 ½ inch ginger
peeled and cut into matchsticks or grated (optional)
6 cloves garlic
finely chopped or grated
1 fresno chile
finely chopped (optional)
Soy sauce
Black pepper
Toasted sesame oil
Flour tortillas
Plum sauce

Steps:

For the marinade, in a bowl, combine ingredients
If you’re making the dish with meat, add oyster sauce, too
For the mu shu, place pork, chicken or tofu in a second bowl
If using chicken or pork, add cornstarch, toss, then add marinade and combine
For meat, marinate in the fridge for a little bit
If using tofu, add half the marinade and toss to coat
Heat a large nonstick skillet over high heat with oil, 2 turns of pan or a thin layer of spray
Stir-fry the tofu, pork or chicken and brown well, remove to platter and cover to keep warm
Add more oil to coat, then stir-fry mushrooms to brown and remove to a bowl
In a separate small nonstick pan over medium-high heat, coat pan with oil, scramble eggs, add salt, brown and roll into a thin omelet
Slide onto counter or cutting board, then slice
Add cabbage to the same large nonstick skillet and toss 3 to 4 minutes to soften
Add carrots, stir, then add onion whites, ginger, garlic and, if using, chile pepper
Add a few splashes soy, a few pinches black pepper, and a drizzle of sesame oil, then toss, add mushrooms back to the mix and cook a few minutes more
Add egg, toss, then taste cabbage for seasoning
Add more soy sauce, if necessary, then combine with onion greens
Heat flour tortillas until slightly charred but still soft, warming on each side in a cast iron skillet or over a flame on a gas stovetop
Transfer cabbage to serving platter
Serve mu shu cabbage and meat with plum sauce and tortillas
Wrap the rolls like burritos

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