gimmesomeoven4.6
Vegetarian Moo Shu
This Vegetarian Moo Shu recipe is made with a colorful mix of veggies, eggs, and the most delicious hoisin-sesame sauce. See notes above for possible ingredient substitutions.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●cutting board
- ●stove
- ●pot
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
To Make The Moo Shu:
2
Prepare the crispy tofu (if using) and sauce. See instructions below.
3
Meanwhile, heat 1 tablespoon oil in a large non-stick sauté pan over medium heat. Add the whisked eggs and let then cooked undisturbed for ⏱️ 2-3 minutes until they are mostly set and form an omelet. Flip the omelet and cook for 1 more minute on the second side. Then transfer the omelet to a separate cutting board, and roughly chop it into small, thin pieces. Set aside.
large eggs (whisked)2
4
Return the pan to the stove, and increase heat to high heat. 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. Saute for ⏱️ 2-3 minutes more, or until the cabbage has softened to your liking.
5
Add in the cooked tofu, 2/3 of the sauce, half of the green onions. Toss until combined.
6
Taste and season with additional salt and pepper if needed.
7
Serve over flour tortillas, lettuce cups, rice, or quinoa. Drizzle with the remaining sauce, and sprinkle with your desired garnishes. Then serve warm and enjoy!
8
To Make The Crispy Tofu:
9
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.
10
Once the tofu is ready to go, slice it into your desired shapes. (I made thin strips, which you can see in the photos above.) 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.
cornstarch2 teaspoons
11
Heat oil in a large non-stick sauté pan 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.
12
Transfer the tofu to a clean plate and set aside until ready to use.
13
To Make The Sauce:
14
Whisk all ingredients together in a small bowl until combined.
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