It’s always a fun change of pace to get together with friends and order in Chinese food. One of my favourite dishes to share is Moo Shu Chicken — chicken with shredded cabbage and other vegetables in a sweet hoisin sauce wrapped in a little wheat pancake. But today I would like to stay home and emulate this dish for dinner as easily and healthily as possible but just as delicious.
Inspired by this Moo Shu Tofu recipe, I present to you my version of the classic Moo Shu: tofu instead of chicken, a 12 oz. bag of broccoli slaw, 1/2 a large white onion, garlic and dried shiitake mushrooms which I keep in my pantry as a staple for an occasion such as this.
I cubed the tofu and marinated in hoisin sauce, rice vinegar and crushed garlic for a couple hours.
The dried shiitake mushrooms have to be reconstituted, by boiling water in the kettle and pouring over the mushrooms for at least half an hour. The stems are very chewy (bottom left) and I cut them away and don’t use them. The mushroom caps can now be sliced thinly.
All my ingredients are prepared and ready for stir-frying.
Using canola oil, I fried up the marinated tofu cubes for about 10 minutes until browned. They are then removed onto some paper towel for draining.
In the remaining oil which is now seasoned from the tofu step, I fried up the mushrooms and onions until they start to brown.
Tossed in the whole bag of slaw and sautéed until softened. And then added the tofu back in and stir-fried until the whole mixture is heated through.
Instead of pancakes to make little wraps, I used Boston head lettuce leaves. Any lettuce leaf could be used — leaf lettuce works well too. Spoon on a little extra hoisin sauce.
And wrap up to eat. This could get a little messy but isn’t that part of the fun? You can serve it over rice also, but any which way is tasty and easy for dinner. Enjoy!
Marvelous Moo Shu Tofu
3 tbsp. hoisin sauce for marinade (and more for dipping later)
3 tbsp. rice vinegar
2 cloves garlic, finely minced
1 block firm or extra-firm tofu, cut into bite-sized cubes
1/2 large onion, sliced thin (or a whole small onion)
4 shiitake mushrooms, sliced
1 bag (12-ounces) broccoli slaw mix (or coleslaw mix)
2 tablespoons canola oil
a bunch of Boston Head lettuce leaves (leaf lettuce works well too)
- Combine the hoisin sauce, rice vinegar, garlic, and tofu cubes in a bowl. Marinate at least 2 hours.
- Heat about 1–2 tablespoons of oil in a wok or pan. Add diced tofu to the wok, and stir-fry until browned on all sides — should take about 10 minutes. Transfer to a plate lined with paper towel.
- Add the onion and mushroom to oil left behind in wok and stir-fry until soft and slightly browned. Add slaw until softened. Return the tofu to wok and stir-fry everything thoroughly mixed until hot.
- Serve on lettuce leaves with additional hoisin sauce.
- Serves 4 people for dinner.