tofu wrap: moo shu (xpost)

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Moo Shu Vegetables

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Sandwiches and Wraps Tofu

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 ounces firm tofu

1/4 cup rice flour

1 teaspoon Canola or vegetable oil

2 teaspoons minced garlic

1/4 teaspoon red pepper flakes

1 cup chopped scallions

1/2 cup sliced water chestnuts

1/2 cup chopped bamboo shoots

1/2 medium red bell pepper -- see directions

Egg strips -- recipe follows

1 cup mung bean sprouts

2 tablespoons hoisin sauce

1/4 cup vegetable broth

1 teaspoon sesame oil

8 six-inch mandarin pancakes

or thin flour tortillas -- warmed

hoisin sauce -- additional

EGG STRIPS:

1/2 teaspoon oil

1 large egg -- lightly beaten

 

PEPPERS: cut into 1/4-inch strips, then into 1/4-inch pieces (1/2 cup).

 

Place the tofu in a medium bowl and toss with the rice flour; set aside.

 

Heat the oil in a skillet and stir fry the garlic and pepper flakes until

fragrant, about 20 seconds. Add the tofu and stir fry until lightly golden,

about 3 minutes. (It will break up a little.) Then add the scallions, water

chestnuts, bamboo shoots, and bell pepper; stir-fry 1 minute. Add the egg

strips and sprouts and stir-fry until well mixed.

 

Add the hoisin sauce, broth, and sesame oil and stir-fry until most of the

juices have evaporated, about 1 minute. Transfer the tofu mixture to a

serving bowl, and serve with the warmed pancakes and hoisin sauce on the

side. Diners should scoop about 1/2 cup of the tofu mixture onto the

pancake, garnish with hoisin, and roll up like a burrito.

 

Makes 8 servings. (about 4 cups)

 

For the egg strips: Heat oil over medium-high heat in a 10-inch skillet.

Pour in one large, lightly beaten egg and tilt the pan to form a thin

sheet. cook the egg until set, about 30 seconds. Gently turn over and

lightly brown the other side. Remove from the heat and cool slightly. Roll

it up and slice crosswise into thin strips.

 

Author: Hallie Harron, Premier Crew Restaurant Srv., Walker, MN

 

Source: Vegetarian Times: Low-Fat and Fast Asian (Macmillan 1997)

 

Notes: Hallie is author/co-author of eight cookbooks and a contributor to

Vegetarian times magazine. She and the editors of Vegetarian Times

collaborated on this collection.

 

 

 

Yield:

" 4 cups "

 

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Per serving: 145 Calories (kcal); 3g Total Fat; (20% calories from fat); 6g

Protein; 23g Carbohydrate; 24mg Cholesterol; 285mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Serve as a main dish.

Nutr. Assoc. : 0 0 244 0 0 0 5473 2141 0 2130706543 0 0 0 0 25015

2130706543 0 0 0 0

 

 

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