Mu Shu Wraps with Baked Teriyaki Tofu
Preparation Time: 30 minutes
Cooking Time: 20 minutes
4 dried shiitake mushrooms
3 large eggs, lightly beaten
1 Tbs. toasted sesame oil
2 cloves garlic, minced (about 2 tsp.)
6 cups thinly sliced cabbage (1/2 medium head)
2 small carrots, shredded (about 3/4 cup)
1 5-oz. pkg. baked teriyaki tofu, cut into matchsticks
2 green onions, finely chopped (about 2 Tbs.)
2 Tbs. low-sodium soy sauce
6 8-inch flour tortillas, warmed
hoisin sauce, for serving
Soak mushrooms in hot water 30 minutes. Drain, remove tough stems and thinly slice. Set aside.
Coat large nonstick skillet with cooking spray, and heat over medium-high heat. Season eggs with salt and pepper, and scramble in skillet until set. Transfer to plate.
Reduce heat to medium and add oil, mushrooms and garlic to pan. Cook 1 minute, then stir in cabbage and carrots. Sautee vegetables 5 minutes, or until carrots are just tender. Add tofu, green onions and soy sauce, and cook 3 minutes more, or until mixture is heated through. Remove from heat, and stir in scrambled eggs.
To serve, pass mu shu mixture, tortillas and hoisin sauce around table to let guests assemble their wraps.
Per SERVING: Calories: 248, Protein: 15g, Total fat: 10.5g, Carbs: 154g, Cholesterol: 108mg, Sodium: 369mg, Fiber: 5g, Sugars: 3g
BY: Vegetarian Times
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