Vibrant stir fried veggies, shiitake mushrooms and savory baked tofu are drenched in a flavorful hoisin sauce and wrapped up in crispy lettuce leaves to make these scrumptious moo shu tofu wraps.
It’s beginning to look like I’m a bit fixated on lettuce wraps. Also, I’ve made it my personal mission to create vegan versions of every Chinese restaurant menu meal ever eaten. Great. Moo shu has been on my list for eons. It’s one of my favorite dishes when dining out or ordering in, but apparently I’m a bit reluctant to make it on my own, which I attribute completely to the fact that it’s wrapped up in cute little pain-in-the-butt-to-make pancakes. Maybe they’re not that much of a pain. I can’t say, because I haven’t felt like putting forth the effort. Every time moo shu comes to mind my mouth starts watering. Then I think about how I really should wrap it up in those little pancakes if I’m going to make it and then I sigh and forget about it for another month or two.
I’ve heard it’s a good idea to replace my “shoulds” in life with “wants.” I should make pancakes for my moo shu tofu. What I really want to do is stuff it into something that’s already hanging out in the fridge. That’s what I’d do if I were making the dish for my own enjoyment and not blog material.
I usually have a fridge full of lettuce leaves, so I went with that. Lettuce wraps have yet to disappoint, and it’s June, so I’m over carbs for at least three or four months.
Feel free to wrap your moo shu in whatever you like. I’m all about the lettuce leaves, but if I had a fridge full of tortillas, you’d probably be reading a post for moo shu tortilla wraps. Using some of the large outer leaves from your cabbage is another option, as is store bought crepes, and of course, if you’re feeling really ambitious I’ve got no problem with you seeking out a recipe for some moo shu pancakes and stuffing it with the tofu and veggies I’ve provided in this recipe.
Moo Shu Tofu Lettuce Wraps
For the Baked Tofu
- 3 tbsp. soy sauce
- 3 tbsp. agave or maple syrup
- 1 1/2 tbsp. rice vinegar
- 1 1/2 tsp. liquid smoke
- 1 lb. extra firm tofu drained, pressed at least 20 minutes and diced into 1/2 to 1/4 inch cubes
For the Sauce
- 1/4 cup hoisin sauce
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tsp. agave or maple syrup
For the Moo Shu Stir Fry
- 2 tbsp. vegetable oil divided
- 1 tsp. sesame oil
- 2 tsp. fresh grated ginger
- 2 garlic cloves minced
- 2 cups sliced shiitake caps about 12 mushrooms
- 4 cups shredded cabbage
- 2 shredded carrots
- 4 scallions chopped, green and white parts separated
- 1/2 cup sliced bamboo shoots
- 4-6 large lettuce leaves such as bibb or green leaf
Make the Baked Tofu
- Stir soy sauce, agave or maple syrup, rice vinegar and liquid smoke together in medium bowl. Add tofu and toss to coat. Allow to marinate, tossing a few times, until most of the liquid has been absorbed, about 30 minutes.
- Preheat oven to 400º and line a large baking sheet with parchment. Arrange tofu cubes in a single layer on baking sheet. Bake until browned and very firm, flipping at least once, about 20 minutes.
Make the Moo Shu Stir Fry
- Whisk sauce ingredients together in a small bowl.
- Coat a large skillet with 1 tablespoon vegetable oil. Add sesame oil and place over medium heat. Add garlic and ginger. Saute about 30 seconds. Arrange shiitake strips in an even layer and cook, undisturbed, until lightly browned, about 5 minutes.
- Raise heat to high. Add remaining oil, cabbage, carrots, white parts of scallions and bamboo shoots. Stir fry until veggies are tender-crisp, about 3 minutes.
- Add sauce, tofu and scallions. Flip a few times to incorporate and remove from heat.
- Divide mixture among lettuce leaves and wrap. Serve.