Mu Shu Wraps With Baked Teriyaki Tofu Recipe

Name: Mu Shu Wraps With Baked Teriyaki Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried shiitake mushrooms; 3 large eggs, lightly beaten; 1 tablespoon toasted sesame oil; 2 garlic cloves, minced (about 2 tsp.); 6 cups thinly sliced cabbage (1/2 medium head); 2 small carrots, shredded (about 3/4 cup); 1 (5 ounce) package oriental style baked tofu, cut into matchsticks; 2 green onions, finely chopped (about 2 Tbs.); 2 tablespoons low sodium soy sauce; 48 inches flour tortillas, warmed; hoisin sauce

Servings: persons

4 dried shiitake mushrooms
3 large eggs, lightly beaten
1 tablespoon toasted sesame oil
2 garlic cloves, minced (about 2 tsp.)
6 cups thinly sliced cabbage (1/2 medium head)
2 small carrots, shredded (about 3/4 cup)
1 (5 ounce) package oriental style baked tofu, cut into matchsticks
2 green onions, finely chopped (about 2 Tbs.)
2 tablespoons low sodium soy sauce
48 inches flour tortillas, warmed
hoisin sauce

1
Soak mushrooms in hot water 30 minutes.
2
Drain, remove tough stems and thinly slice.
3
Set aside.
4
Coat large nonstick skillet with cooking spray, and heat over medium-high heat.
5
Season eggs with salt and pepper, and scramble in skillet until set.
6
Transfer to plate.
7
Reduce heat to medium and add oil, mushrooms and garlic to pan.
8
Cook 1 minute, then stir in cabbage and carrots.
9
Saute vegetables 5 minutes, or until carrots are just tender.
10
Add tofu, green onions and soy sauce, and cook 3 minutes more, or until mixture is heated through.
11
Remove from heat, and stir in scrambled eggs.
12
To serve, pass mu shu mixture, tortillas and hoisin sauce around table to let guests assemble their wraps.

4641

kcal

Calories

Fat

940

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 dried shiitake mushrooms, 3 large eggs, lightly beaten, 1 tablespoon toasted sesame oil, 2 garlic cloves, minced (about 2 tsp.), and more.

Yes, Mu Shu Wraps With Baked Teriyaki Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mu Shu Wraps With Baked Teriyaki Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions