Mu Shui Tofu

All the flavors of mu shu pork, none of the meat. Tofu strips, rehydrated shiitake mushrooms, napa cabbage, bean sprouts, carrots, and scallions get stir-fried with five spice powder, tamari, and sherry, then thickened with cornstarch into a glossy, saucy filling.

Rolled up in warm whole wheat chapatis spread with plum sauce, each wrap has that classic mu shu combination of savory, sweet, and crunchy. The shiitakes bring a meaty, umami depth that makes you forget there’s no pork.

Soaking the dried shiitakes in boiling water for the full prep time rehydrates them and creates a flavorful mushroom liquid you could save for other dishes.

Chef Tips

• Cut off and discard the hard mushroom stems after soaking. They’re tough and chewy even after cooking.
• Sauté in water instead of oil for a lighter stir-fry. The vegetables steam and soften without added fat.
• Add the tofu last so it warms through without breaking apart. Frozen-then-thawed tofu has a chewier, more meat-like texture that holds up well.
• Dissolve the cornstarch in cold water before adding. Dumping dry cornstarch into a hot pan creates lumps.

Variations

• Use flour tortillas or Mandarin pancakes instead of chapatis for a more traditional wrapper.
• Add scrambled egg strips for a non-vegan version closer to classic mu shu.
• Serve over steamed brown rice instead of in wraps for a bowl-style meal.