Mu Shui Tofu
Submitted by bettyercp
Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.
YIELD
2 servingsPREP
20 minCOOK
15 minREADY
35 minAll 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.
Ingredients
Directions
Pour 2 cups boiling water over mushrooms and allow them to soak while slicing other vegetables.
Then drain mushrooms, cut off hard stems and discard.
Slice mushroom caps into thin strips.
In ¼ cup water, sauté ginger, carrot and any other long cooking optional vegetable for 5 min.
Add onions, cabbage, bean sprouts, mushrooms and any optional fast cooking vegetable.
Add the five spice, tamari, sherry and 1 tablespoon plum sauce.
Cook and stir for 5 minuntes more. Add tofu strips.
Add cornstarch dissolved in ⅓ cup cold water.
Bring to a boil and stir until sauce thickens.
To stir, spread about ½ teaspoon of plum sace down the center of a warm chapati.
Add some of the vegetable-tofu mixture and roll up the chapati.
Helpful hints: This vegetable-tofu mixture could also be served over rice or other whole grains.
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