Vegetarian Moo Shu
Vegetarian Moo Shu: Crisp tofu and shiitake mushrooms in a glossy hoisin sauce—make Vegetarian Moo Shu tonight.
Ingredients
- 1 batch crispy tofu (see below)
- 1 batch sauce (see below)
- 2 tablespoons peanut oil (or olive oil)
- 2 large eggs, whisked
- 8 ounces shiitake mushrooms, stemmed and thinly sliced
- 4 cloves garlic, minced or pressed
- 1 (14-ounce) bag coleslaw*
- 1/2 cup thinly-sliced green onions
- flour tortillas, lettuce cups, rice or quinoa
- toppings: hoisin sauce, extra green onions, toasted sesame seeds
- 14 ounces extra-firm tofu
- 2 teaspoons cornstarch
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon peanut oil (or olive oil)
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon freshly-cracked black pepper
Instructions
Step 1: Press and Crisp the Tofu
Press the extra-firm tofu to remove excess water, then slice into thin slabs and cut into strips. Pat the pieces dry, toss them in cornstarch seasoned with salt and pepper until evenly coated, and heat a tablespoon of oil in a large non-stick pan. Arrange the tofu in a single layer and cook undisturbed until the undersides are deeply browned, flip and brown the second side, then give a final gentle toss until all edges are crispy and golden. Transfer the crispy tofu to a clean plate and set aside to rest while you continue.
Step 2: Whisk the Sauce
Whisk together the hoisin, rice vinegar, oyster sauce, low-sodium soy sauce, toasted sesame oil and a pinch of cracked black pepper in a small bowl until glossy and fully combined. Taste and adjust for balance — the finished sauce should be sweet-savory with a faint tang and a glossy, slightly viscous texture that will cling to the tofu and vegetables.
Step 3: Make the Omelet and Chop
Heat one tablespoon of oil in a clean non-stick pan over medium heat, pour in the whisked eggs and let them set undisturbed into a soft omelet for 2–3 minutes. Flip briefly to finish the second side, then transfer the omelet to a cutting board and roughly chop into small thin pieces — delicate ribbons and tiny nuggets that add silkiness and color to the filling.
Step 4: Sauté the Mushrooms and Cabbage
Return the empty pan to high heat with another tablespoon of oil until shimmering, then add thinly sliced shiitake mushrooms and sauté until they release their moisture and develop light brown edges. Add the coleslaw mix and half of the sliced green onions and continue to toss for 2–3 minutes until the cabbage softens but still retains some bite; the vegetables should look glossy from heat with browned mushroom edges and soft, slightly translucent cabbage strands.
Step 5: Toss Everything Together and Finish
Add the reserved crispy tofu, chopped omelet pieces, two-thirds of the prepared sauce, and the remaining half of the scallions to the sautéed vegetables. Toss gently until the tofu is coated in the glossy hoisin-based sauce and the cabbage and mushrooms are evenly sauced — you should see crisp tofu edges, silky egg pieces, and cabbage strands all glistening together. Taste and adjust with salt or pepper if needed.
Step 6: Serve Warm with Garnishes
Transfer the finished moo shu filling to the serving area and assemble as desired: spoon warm filling into soft flour tortillas or lettuce cups, or serve over rice or quinoa. Drizzle the remaining sauce on top, sprinkle extra green onions and toasted sesame seeds for contrast, and present on a shallow serving plate with a small bowl of extra hoisin on the side. Capture the warm, layered textures and enjoy.
Notes
- Press tofu for at least 15 minutes to remove excess water
- Work in batches when crisping tofu to avoid steaming
- Add most sauce at the end to keep cabbage crisp
- Store tortillas separately to prevent sogginess
- Reheat gently in a skillet for best texture
- Substitute silken tofu for a vegan egg alternative