Moo Shu Tofu

Moo Shu Tofu

Discover the perfect recipe for Moo Shu Tofu with crispy tofu, savory sauce, and a flavorful mix of mushrooms and coleslaw. A delicious vegan delight!

Moo Shu Tofu

Ingredients

Sauce

• ½ cup hoisin sauce

• ¼ cup rice vinegar

• 2 Tablespoons oyster sauce

• 2 Tablespoons soy sauce

• 1 teaspoon sesame oil

Crispy Tofu

• 14 ounces of firm tofu

• 2 teaspoons cornstarch

• salt and pepper

• 1 Tablespoon peanut or olive oil

Moo Shu Ingredients

• 2 Tablespoons olive oil

• 2 large eggs

• 8 ounces of Shiitake mushrooms

• 4 cloves of garlic

• 1-14-ounce bag of 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, pots, or whatever you can safely balance on top of the cutting board. The idea is to apply a lot of pressure to the tofu, which will help the excess water press out into the paper towels. Let the tofu drain for at least 15-30 minutes.

2. Once the tofu is ready, slice it into your desired shapes. Add the tofu to a large mixing bowl and 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 one 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 the heat to high. Add one 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 more minutes 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 and 2/3 of the sauce. Toss until combined.

7. Taste and season with additional salt and pepper if needed.

   
   

   Serve with flour tortillas. Drizzle with the remaining sauce, and sprinkle with your desired garnishes.

Sichuan Seasoning

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