Moo Shu Vegetables with Tofu
2 min readFresh or frozen Chinese pancakes, similar to crepes, are available at Asian markets and specialty stores. See Classic Chinese Pancakes (page 15) to prepare your own. In a pinch, snack-size flour tortillas can be substituted.
4 SERVINGS
1 tablespoon toasted (dark) sesame oil
1 tablespoon finely chopped fresh ginger
2 large cloves garlic, finely chopped
1 (12-ounce) bag broccoli slaw
2 cups shredded cabbage
6 to 8 scallions, white and green parts, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
4 ounces extra-firm tofu, drained and finely diced (about 1 cup)
1⁄4 cup prepared hoisin sauce or Hoisin Sauce, plus additional, to serve
8 (7-inch) fresh or thawed frozen Chinese pancakes or Classic Chinese Pancakes, warmed Plum sauce or duck sauce, to serve (optional)
In a large wok or nonstick skillet, heat the oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, about 1 minute. Add broccoli slaw, cabbage, half the scallions, soy sauce, and vinegar; stir well to combine. Cover and cook, stirring once or twice, until the vegetables are crisp-tender, 3 to 4 minutes. Add the tofu and hoisin; cook, uncovered, stirring often, until vegetables are tender but not mushy, 2 to 3 minutes. Stir in the remaining scallions and remove from heat. To serve, spoon a bit of additional hoisin sauce or plum sauce onto each pancake. Place about 1⁄2 cup vegetable mixture in the center of each pancake. Roll up, burrito-style, and serve at once.
{PER SERVING} (per 2 filled pancakes) Calories 299 • Protein 11g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 45g • Dietary Fiber 4g • Sodium 837mg {COOK’S TIP}
To heat fresh or thawed frozen Chinese pancakes, preheat oven to 325F (165C) degrees. Wrap pancakes tightly in foil and place in oven about 8 minutes, or until warm. Unwrap just before using.
