Mu Shu Tofu

This Mu Shu Tofu Recipe has all the smoky, sweet and appetizing flavor you'd anticipate from you most loved conveyance spot. A vegan mu shu stacked with crunchy veggies and smoky tofu, enclosed by a hoisin sauce stacked Mandarin hotcake. YUM!

INGREDIENTS :

• 1 tablespoon vegetable oil
• 2 garlic cloves (minced)
• 8 shiitake mushrooms (stems removed, sliced into strips)
• 1 medium carrot (sliced into strips)
• 1 tablespoon hoisin sauce (+ more for serving)
• 1/2 teaspoon sesame oil
• salt and pepper (to taste)
• 2 cups shredded cabbage
• 1 tablespoon shaoxing wine or dry sherry
• 1 tablespoon soy sauce
• 4 ounces smoked tofu cutlet or seitan (sliced into bite size strips)
• 1 cup bean sprouts
• 4 scallions (thinly sliced)
• 6-8 flour tortillas or Mandarin pancakes

INSTRUCTIONS :

1. In a wok or huge dish over high warmth, include oil and garlic and cook for 1 minute, until fragrant. 
2. Include mushrooms and cook for 2 minutes, until the point that they have mollified and let out some water. 
3. Include carrots and cabbage and cook for 2-3 minutes, until the point that vegetables have mellowed yet at the same time yield a crunch. 
4. Include shaoxing wine and soy sauce and blend well. 
5. Include tofu cutlets, bean sprouts and scallions, cook for 2 minutes and kill the warmth. Include hoisin sauce and sesame oil, hurl well and exchange to a serving dish. Season with salt and pepper if important. 
6. Warm up the tortillas and spread a little hoisin sauce on every last one of them. Top with mu shu blend, move up and present with hoisin sauce and sriracha sauce.