Moo shu tofu

prep time:: 20 min
total time:: 32 min

Makes 5

POINTS® Value: 6 Servings: 5 Preparation Time: 20 min Cooking Time: 12 min Level of Difficulty: Easy Convenience foods such as pre-sliced mushrooms and bagged coleslaw mix make this veggie delight a snap. Homemade Chinese during Vegetarian Week doesn’t get any easier.

ingredients

2 tsp vegetable oil
12 oz Nasoya Extra Firm Tofu, or other brand, cut into 1-inch chunks
2 cup(s) packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s) mushroom(s), sliced
1 1/2 cup(s) sweet red pepper(s), sliced
1 cup(s) scallion(s), sliced
1 tbsp minced garlic
1 tbsp ginger root, minced
2 tbsp low-sodium soy sauce
10 medium tortilla, flour, fat-free, taco size
7 tbsp hoisin sauce

directions

1
Heat 1 teaspoon oil in a large nonstick skillet. Add tofu and cook over high heat, 5 minutes, turning occasionally until golden. Remove to a plate.
2
Heat remaining teaspoon oil in skillet. Add coleslaw mix, mushrooms and pepper and stir-fry over high heat, 5 minutes, until crisp-tender. Add scallions, garlic and ginger and stir-fry 1 minute until fragrant.
3
Remove skillet from heat and stir in soy sauce. (Note: This mixture can be transferred to a food storage container and refrigerated for up to 3 days. To serve, reheat in microwave before rolling in tortillas.)
4
To serve, heat tortillas as package directs. Spread each tortilla with about 2 teaspoon of hoisin sauce and top each with about 1/2 cup of tofu mixture. Roll up and fold in 1 end of tortilla to seal in mixture. Yields 2 filled tortillas per serving.

Source: Al Whitaker