Vegetarian Moo Shu

Step 1

Prepare the crispy tofu (if using) and sauce.  See instructions below.

Step 2

Meanwhile, heat 1 tablespoon oil in a large non-stick sauté pan over medium heat.  Add the whisked eggs and let then cooked undisturbed for 2-3 minutes until they are mostly set and form an omelet.  Flip the omelet and cook for 1 more minute on the second side.  Then transfer the omelet to a separate cutting board, and roughly chop it into small, thin pieces.  Set aside.

Step 3

Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil and heat until shimmering.  Then add the mushrooms and sauté for 3-4 minutes, stirring occasionally, until cooked and lightly browned.  Add the coleslaw and half of the scallions.  Saute for 2-3 minutes more, or until the cabbage has softened to your liking.

Step 4

Add in the cooked tofu, 2/3 of the sauce, half of the green onions.  Toss until combined.

Step 5

Taste and season with additional salt and pepper if needed.

Step 6

Serve over flour tortillas, lettuce cups, rice, or quinoa.  Drizzle with the remaining sauce, and sprinkle with your desired garnishes.  Then serve warm and enjoy!

Step 7

Slice your block of tofu into 1/4-inch-thick slabs.  Lay some paper towels or a clean tea towel on a large flat surface, like a cutting board, and lay the slabs in a single layer on top of the paper towels.  Cover with another layer of paper towels.  Then place a second cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on top of the cutting board.  The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels.  Let the tofu drain for at least 15-30 minutes.

Step 8

Once the tofu is ready to go, slice it into your desired shapes.  (I made thin strips, which you can see in the photos above.)  Add the tofu to a large mixing bowl, sprinkle it evenly with the cornstarch, salt and pepper.  Then toss until the tofu is evenly coated in the cornstarch mixture.

Step 9

Heat oil in a large non-stick sauté pan over medium-high heat.  Add the tofu and arrange it in a single layer.  (You may need to do this in two batches if your pan isn't large enough for the tofu to all fit in a single layer.)  Cook the tofu undisturbed until it is browned on the bottom side, about 2 minutes.  Flip the tofu and cook until the second side is browned, about 1-2 minutes.  Give the whole mixture a gentle toss and cook for 1 more minute, stirring occasionally, until the tofu is browned to your liking.

Step 10

Transfer the tofu to a clean plate and set aside until ready to use.

Step 11

Whisk all ingredients together in a small bowl until combined.