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5 from 1 vote
Moo Shu Tofu Wrapped in Lettuce on a Plate, Skillet in the Background
Moo Shu Tofu Lettuce Wraps
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
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.
Course: Entree
Cuisine: American, Chinese
Servings: 4 -6
Author: Alissa
Ingredients
For the Baked Tofu
  • 3 tbsp. soy sauce
  • 3 tbsp. agave or maple syrup
  • 1 ½ tbsp. rice vinegar
  • 1 ½ tsp. liquid smoke
  • 1 lb. extra firm tofu drained, pressed at least 20 minutes and diced into ½ to ¼ inch cubes
For the Sauce
  • ¼ 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
  • ½ cup sliced bamboo shoots
For Serving
  • 4-6 large lettuce leaves such as bibb or green leaf
Instructions
Make the Baked Tofu
  1. 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.
  2. 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
  1. Whisk sauce ingredients together in a small bowl.
  2. 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.
  3. 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.
  4. Add sauce, tofu and scallions. Flip a few times to incorporate and remove from heat.
Serve
  1. Divide mixture among lettuce leaves and wrap. Serve.