Moo Shu Tofu

5 from 1 vote

Vibrant stir fried veggies, shiitake mushrooms, and savory baked tofu are drenched in a flavorful hoisin sauce to make my moo shu tofu. You won't believe how easy it is to recreate restaurant-style stir-fry right in your own kitchen!

Prep Time15

Cook Time35

Marinating Time30

Total Time1 20

Course: Entree, Main

Cuisine: American, Chinese

Servings:

Calories: 245kcal

Author: Alissa Saenz

Ingredients

For the Baked Tofu

3 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon liquid smoke, optional
1 (14 ounce/396 gram) package extra-firm tofu, drained, pressed, and diced (½ inch)

For the Stir-Fry Sauce

2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons water
1 tablespoon vegan oyster sauce
1 teaspoon toasted sesame oil

For the Stir-Fry

2 tablespoons peanut oil
2 cups sliced shiitake mushroom caps
2 garlic cloves, minced
3 cups shredded cabbage
2 medium carrots, julienned
½ cup sliced bamboo shoots
2 scallions, chopped

For Serving

mandarin pancakes (Note 1)
hoisin sauce

US Customary - Metric

Instructions

Make the marinade for the baked tofu by stirring the soy sauce, maple syrup, rice vinegar, and liquid smoke together in a small container. Place the diced tofu in a shallow dish, then pour the marinade over it. Allow the tofu to marinate for at least 30 minutes (Note 2).
Preheat the oven to 400°F, and line a baking sheet with parchment paper. Arrange the tofu in an even layer on the baking sheet. Place the baking sheet into the oven.
Bake the tofu until the pieces are darkened and have shrunk a bit, about 25 minutes. Remove the baking sheet from the oven and let the tofu cool a bit while you prepare the stir-fry.
To make the stir-fry sauce, stir the soy sauce, hoisin sauce, water, vegan oyster sauce, and toasted sesame oil together in a small bowl or container.
Heat the peanut oil in a large wok over medium-high heat. Give the oil a minute to heat up, then add the mushrooms. Stir-fry the mushrooms for about three minutes, stirring them occasionally, until they soften a bit and start to brown.
Push the mushrooms to the side and add the garlic. Sauté the garlic for about thirty seconds, until it becomes very fragrant.
Add the cabbage, carrots, and bamboo shoots. Stir-fry everything for about three minutes, until the vegetables are tender-crisp.
Add the baked tofu to the wok, along with the stir-fry sauce. Continue to stir-fry the mixture for one to two minutes, until the sauce has thickened slightly and coats the vegetables and tofu.
Remove the wok from heat, then stir in the scallions.
To serve, brush a mandarin pancake with some hoisin sauce, then stuff it with the stir-fry.

Notes

If you're not up for making your own mandarin pancakes, try wrapping your moo shu tofu in lettuce leaves or serving it over rice.
You can marinate the tofu for up to 24 hours if you'd like. Just make sure to cover the dish and place it in the fridge if marinating it for more than two hours.

Nutrition