Moo Shu Tofu
Updated: Oct 17, 2022
Moo Shu Tofu
• ½ cup hoisin sauce
• ¼ cup rice vinegar
• 2 Tablespoon oyster sauce
• 2 Tablespoon soy sauce
• 1 teaspoon sesame oil
• 14 ounces firm tofu
• 2 teaspoon cornstarch
• Salt and pepper
• 1 Tablespoon peanut or olive oil
Moo Shu Ingredients
• 2 Tablespoon olive oil
• 2 large eggs
• 8 ounces Shiitake mushrooms
• 4 cloves garlic
• 1-14-ounce bag coleslaw
TO MAKE THE SAUCE:
1. Whisk all ingredients together in a small bowl until combined.
TO MAKE THE CRISPY TOFU:
1. Slice your block of tofu into 1/4-inch-thick slabs. Lay some paper towels or a clean tea towel on a large flat surface, like a cutting board, and lay the slabs in a single layer on top of the paper towels. Cover with another layer of paper towels. Then place a second cutting board on top of the tofu and stack a bunch of heavy cans or pots or whatever you can safely balance on top of the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes.
2. Once the tofu is ready to go, slice it into your desired shapes. Add the tofu to a large mixing bowl, sprinkle it evenly with the cornstarch, salt, and pepper. Then toss until the tofu is evenly coated in the cornstarch mixture.
3. Heat oil in a large non-stick sauté pan or wok over medium-high heat. Add the tofu and arrange it in a single layer. (You may need to do this in two batches if your pan isn’t large enough for the tofu to all fit in a single layer.) Cook the tofu undisturbed until it is browned on the bottom side, about 2 minutes. Flip the tofu and cook until the second side is browned, about 1-2 minutes. Give the whole mixture a gentle toss and cook for 1 more minute, stirring occasionally, until the tofu is browned to your liking.
4. Transfer the tofu to a clean plate and set aside until ready to use.
5. Return the pan to the stove and increase heat to high. Add 1 more tablespoon of oil and heat until shimmering. Then add the mushrooms and sauté for 3-4 minutes, stirring occasionally, until cooked and lightly browned. Add the coleslaw and half of the scallions. Sauté for 2-3 minutes more, or until the cabbage has softened to your liking. Make a small pocket in the middle of the pan and add your eggs. Stir the eggs until they are fully cooked. Then stir the eggs into the rest of the mixture
6. Add in the cooked tofu, 2/3 of the sauce. Toss until combined.
7. Taste and season with additional salt and pepper if needed.
8. Serve with flour tortillas. Drizzle with the remaining sauce, and sprinkle with your desired garnishes.