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Moo Shu Vegetables with Tofu

October 22, 2009

This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses a mixture of  shredded vegetables and tofu for a healthy twist on a classic dish. You can use shredded cabbage or any kind of chopped up vegetables in lieu of the broccoli slaw. The spicy hoisin sauce pairs perfectly with the vegetable mixture. This dish reminds me of another classic Chinese dish I love to order at restaurants. You stuff a piece of crispy Peking duck meat, scallion, and hoisin sauce in a Chinese lotus bun.


It’s pretty amazing. I have to recreate that at home one of these days. You can also use shredded chicken in this dish instead of the tofu. Serve with warm whole-wheat tortillas, Asian hot sauce and black bean garlic sauce if desired.

Moo Shu Vegetables with Tofu

Serves 4


  • 3 teaspoons toasted sesame oil
  • 1/2 cup egg whites
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 1 12-ounce bag shredded mixed vegetables
  • 2 cups mung bean sprouts
  • 1 bunch scallions, sliced, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon chili garlic sauce
  • 2 tablespoons peanuts, divided
  • Optional: chili paste, black bean garlic sauce


  1. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the eggs, hoisin and chili garlic sauce; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Top with peanuts and additional sauces.



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