Vegetarian Moo Shu at home
- Yield 6
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Vegetarian Moo Shu at home is a dinner recipe on Avoteb. The yield on the card is 6. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 batch crispy tofu (see below)
- 1 batch sauce (see below)
- 2 tablespoons peanut oil (or olive oil)
- 2 large eggs, whisked
- 8 ounces shiitake mushrooms, stemmed and thinly sliced
- 4 cloves garlic, minced or pressed
- 1 (14-ounce) bag coleslaw*
- 1/2 cup thinly-sliced green onions
- for serving: flour tortillas, lettuce cups, rice or quinoa
- toppings: hoisin sauce, extra green onions, toasted sesame seeds
- 14 ounces extra-firm tofu
- 2 teaspoons cornstarch
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon peanut oil (or olive oil)
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon freshly-cracked black pepper
Method
Prepare the crispy tofu (if using) and sauce. See instructions below.
While that cooks, heat 1 tablespoon oil in a large non-stick sauté pan over a medium burner. Tip in 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 move the omelet to a separate cutting board, and roughly chop it into small, thin pieces. Keep nearby.
Put back the pan to the stove, and increase heat to a hot burner. Tip in 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. Tip in the coleslaw and half of the scallions. Cook for 2-3 minutes more, or until the cabbage has softened to your liking.
Tip in in the cooked tofu, 2/3 of the sauce, half of the green onions. Turn until combined.
Taste and season with additional salt and pepper if needed.
Plate over flour tortillas, lettuce cups, rice, or quinoa. Spoon with the remaining sauce, and sprinkle with your desired garnishes. Then serve warm and enjoy!
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. Lid 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 p
Once the tofu is ready to go, slice it into your desired shapes. (the cook 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.
Warm oil in a large non-stick sauté pan over medium-a hot burner. Tip in 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
Move the tofu to a clean plate and keep nearby until ready to use.
Beat all ingredients together in a small bowl until combined.
