Vegetable Mu Shu
I love vegetable mu shu—the rice pancakes and the sauce, plus tofu wrapped up so neatly ... delicious!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
- 8 small Tortillas Low-carb or rice wrappers.
- 1 small head Cabbage Or pre-shredded bagged coleslaw to save time!
- 1-2 whole Carrot Or shredded carrots.
- 5 Green onions
- 8 Shitake Mushrooms Stems removed, tops sliced.
- 1 Tbsp fresh ginger
- 2 cloves garlic Minced; or more to taste.
- 1 Tbsp Vinegar Red wine or rice wine vinegar.
- 1 Tbsp Bragg's Liquid Amino's or Low Sodium Soy Sauce Or low-sodium soy sauce.
- 2 Tbsps Hoisin Sauce More if needed for wrapping.
- 2 tsp Toasted sesame oil
- 1 Tbsp Sesame seeds For garnish.
- 1 Block Extra Firm Tofu Drained and pressed to reduce the liquid.
- 2 Tbsps Cooking oil Your choice.
Preheat oven to 375 degrees.
Slice the pressed, extra-firm tofu. Rub each slice with hoisin sauce and Braggs Liquid Aminos. Lay each piece on a cookie sheet covered with parchment paper. Bake for 30 minutes.
Alternatively, you can stir fry the tofu on the stove top with garlic and ginger.
Stir fry all prepared veggies in a wok or large skillet on high temperature.
Dice the baked or stir-fried tofu, then add it to the sautéed vegetables.
Serve sautéed veggies and tofu over warm tortillas, adding extra hoisin or garlic chili sauce if you want to add some heat.
Wrap and eat!
Melissa's Modifications:
This is a very easy dish to make with many possible modifications for the proteins. Choose your favorite: tofu, shrimp, chicken, pork, beef, or more. Follow the basic recipe, then prepare whichever protein you choose as needed.
Nutritional values**:
** Will vary slightly based on added proteins.
Generally with three small low carb tortillas or Chinese pancakes and tofu: 375 Calories; 32g Carbs; 10g Fat; 17g Protein.