Mushu Tofu Wraps
with carrots / shiitakes / cabbage

Name: Mushu Tofu Wraps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz Tofu, extra firm, 1/2” / 1.3cm cubes (vacuum packed preferable); 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Mirin (sub rice vinegar); 2 tsp Brown sugar; 1/2 cup Water; 1 Tbsp Cornstarch; 8 oz Carrots, finely diced; 8 oz Mushrooms, shiitakes, sliced (look for pre-sliced to save time); 2 stalks Green onions, chopped, green and white parts separate; 3 cloves Garlic, chopped; 12 oz Cabbage, green, chopped; 1 Tbsp Oil, cooking; 8 Tortillas, flour and taco-sized; for serving Hoisin sauce (sub Sriracha)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We've been excited to update and refresh this 'take-out fake-out' since it was featured in the early days of our meal planning service in 2014. Once you try it, you won't believe how easy it is to make this Chinese-inspired favorite at home.
Smarts: No need to find authentic 'mushu' wrappers. Flour tortillas work just fine!

Ingredients

Metric

Servings:

Mushu Tofu Wraps:

Tofu, extra firm - 16 oz , 1/2” / 1.3cm cubes (vacuum packed preferable)
Soy sauce, low-sodium - 2 Tbsp
Mirin - 1 Tbsp (sub rice vinegar)
Brown sugar - 2 tsp
Water - 1/2 cup
Cornstarch - 1 Tbsp
Carrots - 8 oz , finely diced
Mushrooms, shiitakes - 8 oz , sliced (look for pre-sliced to save time)
Green onions - 2 stalks , chopped, green and white parts separate
Garlic - 3 cloves , chopped
Cabbage, green - 12 oz , chopped
Oil, cooking - 1 Tbsp
Tortillas, flour and taco-sized - 8
Hoisin sauce - for serving (sub Sriracha)

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3cm cubes. (Can be done 1 day ahead)
Make stir-fry sauce - Mix together soy sauce, mirin, brown sugar, water, and cornstarch. (Can be done up to 5 days ahead)
Carrots - Dice carrots. (Can be done up to 5 days ahead)
Mushrooms / Green onions / Garlic / Cabbage - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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Make

Heat a wok over medium-high heat. Add oil and then carrots and mushrooms. Saute until tender, ~3 minutes.
Add in white parts of green onions, garlic, and cabbage with a pinch of salt.
Push all the vegetables to the side, forming a hole in the middle (like a donut). Place tofu in the donut hole. Give your sauce a stir, and then pour it over the tofu.
Once sauce starts to bubble and darken, toss to mix. Continue to stir-fry until tofu is warmed through and sauce is thick, 4 to 5 minutes.
Warm tortillas according to package directions.
Let everyone assemble their own mushu wraps using hoisin (or Sriracha), filling, and green parts of green onion. Enjoy!

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