Moo Shu Vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 334.7
  • Total Fat: 13.4 g
  • Cholesterol: 0.5 mg
  • Sodium: 807.3 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 10.7 g
  • Protein: 22.5 g

View full nutritional breakdown of Moo Shu Vegetables calories by ingredient
Submitted by:

Introduction

I preferred it without the wraps...I used BBQ sauce instead of "smokey, spicy grilling sauce by House of Tsang) and I used onions instead of scallions. I also used broccoli slaw rather than plan shredded cabbage. Another substitution was low sodium worcestershire sauce instead of soy sauce. I preferred it without the wraps...I used BBQ sauce instead of "smokey, spicy grilling sauce by House of Tsang) and I used onions instead of scallions. I also used broccoli slaw rather than plan shredded cabbage. Another substitution was low sodium worcestershire sauce instead of soy sauce.
Number of Servings: 4

Ingredients

    1 package (8 ounces) firm tofu, cut into 6 slices
    2 tablespoons smoky spicy grilling sauce (such as House of Tsang)
    1 tablespoon canola oil
    2 cloves garlic, peeled and chopped
    2 tablespoons gingerroot, peeled and chopped
    1 bag (10 ounces) coleslaw mix
    1 bag (8 ounces) shredded carrots
    4 ounces sliced mixed mushrooms
    1 cup bean sprouts
    1/2 cup vegetable broth
    1/4 cup hoisin sauce
    3 light soy sauce
    6 scallions, sliced
    1 teaspoon sesame oil
    10 whole-wheat flour tortillas (such as Mission Life Balance)

Directions

1. Heat a grill pan over medium heat. Coat with cooking spray. Brush both sides of the tofu slices with the grilling sauce and grill for 3 minutes per side. Remove to a plate and cut into small cubes. Keep warm.
2. In a large nonstick skillet or wok, heat oil over medium-high heat. Add garlic and ginger and cook 30 seconds. Add coleslaw mix, carrots, mushrooms, bean sprouts and 1/4 cup of the broth. Cook, stirring frequently, for 8 minutes.
3. Stir together remaining 1/4 cup broth, hoisin sauce and soy sauce. Add to skillet and cook 2 minutes, stirring occasionally. Stir in the scallions, sesame oil and reserved tofu.
4. Serve with slightly warmed tortillas.

Serving Size: Makes 4 generous portions

Number of Servings: 4

Recipe submitted by SparkPeople user THESHRINKINLADY.

Rate This Recipe