- 16 ounces (453 g) extra-firm tofu
- 6 green onions
- 4 shiitake mushrooms (used a 5-ounce package of sliced shiitake mushrooms, stems removed)
- 1/4 cup (60 ml) soy sauce, divided (used reduced-sodium soy sauce)
- 2 tablespoons + 1/4 cup hoisin sauce, divided, plus more for serving (recipe for the hoisin sauce below)
- 1/4 teaspoon garlic powder
- 2 teaspoons + 1 tablespoon (25 ml) sesame oil, divided (used toasted sesame oil)
- 2 cloves garlic, minced
- 2 teaspoons (10 g) minced ginger
- 1 (12-oz [340-g]) bag coleslaw mix (or shredded cabbage) (used coleslaw mix)
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon red pepper flakes (optional) (used it)
- 8-10 small flour tortillas
- Sriracha, for serving (optional)
- Press the tofu. Slice the tofu into thin pieces lengthwise. Cover a plate with a clean kitchen towel and arrange the tofu on the plate in a single layer. Cover it with another towel and place a heavy skillet on top.
- Wash and thinly slice the green onions and the mushrooms. Slice the pressed tofu lengthwise into smaller rectangular pieces. Mix 2 tablespoons (30 ml) of soy sauce, 2 tablespoons (30 ml) of hoisin sauce and the garlic powder in a bowl. Gently toss the tofu in this mixture using your hands.
- Put 2 teaspoons (10 ml) of sesame oil in a large pan over medium-high heat.
- Add the tofu to the pan. Let it brown for 7 to 10 minutes, flipping occasionally.
- Put 1 tablespoon (15 ml) of sesame oil in a second pan over medium heat. Add the ginger and garlic. When it starts to sizzle, add the shiitake and green onions. Reserve a chopped scallion for topping.
- Cook for 5 minutes until the mushrooms start to brown and soften. Add the coleslaw, the remaining 2 tablespoons (30 ml) of soy sauce, 1/4 cup (60 ml) of hoisin sauce, the rice wine vinegar and red pepper flakes, if using. Cook and stir until the cabbage is soft, about 8 minutes. Meanwhile, warm the tortillas in the microwave for 20 to 30 seconds, or until hot and pliable.
- Before serving, add the cabbage and mushroom mixture to the tofu and mix well to combine. Wrap each tortilla around a heaping pile of tofu and veggies. Top with additional hoisin, chopped scallions and a drizzle of sriracha if you like it hot !
- 1/4 cup soy sauce (used reduced-sodium soy sauce)
- 2 tablespoons molasses
- 1 clove garlic, minced
- 1 tablespoon peanut butter
- 1 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seed oil (used toasted sesame seed oil)
- 1 tablespoon water
- 1/2 teaspoon Chinese five-spice powder
- Add all the ingredients to a saucepan, setting the saucepan over medium heat. Constantly stir until the peanut butter and molasses have blended into the sauce. Take the saucepan off the heat and let it cool down to room temperature for five minutes.
This was good on the first day. Even better with a little extra salt and with the hoisin sauce. But holy crap, it was delicious on the second day ! I had come home from grocery shopping and my tummy was demanding food immediately so I threw some of the leftovers into a tortilla and ate it cold. It was fuckin’ delicious ! I don’t think it was delicious just because my stomach was growling. Although it did hit the spot ! The flavors had a chance to blend and intensify overnight. Since this ended up still tasting delicious when ate cold, I think I found another great summer recipe !
I hope you enjoy this as much as I did !
Take care y’all !
The Moo Shoo Tofu recipe came from “30-Minute Vegan Dinners” by Megan Sadd and the hoisin sauce recipe came from pepperscale.com
I wasn’t paid in any form to promote “30-Minute Vegan Dinners” by Megan Sadd or pepperscale.com