Moo Shu Tofu
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| Mon, 07-26-2004 - 9:11am |
Moo Shu Tofu - for Phase 2 and 3
Convenience foods such as pre-sliced mushrooms and bagged coleslaw mix make this veggie delight a snap.

Ingredients:
2 tsp canola oil
12 oz Nasoya Extra Firm Tofu, or other brand, cut into 1-inch chunks
2 cups packaged coleslaw mix (shredded cabbage and carrots)
2 cups mushroom(s), sliced
1 1/2 cups sweet red pepper(s), sliced
1 cup scallion(s), sliced
1 Tbsp minced garlic
1 Tbsp ginger root, minced
2 Tbsp low-sodium (lite) soy sauce
10 medium whole wheat flour tortillas
7 Tbsp sugar free hoisin sauce
- 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.
Maggie
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