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Vegetarian Moo Shu

Vegetarian Moo Shu

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 -8 servings 1x


This Vegetarian Moo Shu recipe is made with a colorful mix of veggies, eggs, and the most delicious hoisin-sesame sauce.  See notes above for possible ingredient substitutions.



Moo Shu 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
  • for serving: flour tortillas, lettuce cups, rice or quinoa
  • toppings: hoisin sauce, extra green onions, toasted sesame seeds

Crispy Tofu Ingredients:

  • 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)

Sauce Ingredients:


To Make The Moo Shu:

  1. Prepare the crispy tofu (if using) and sauce.  See instructions below.
  2. Meanwhile, heat 1 tablespoon oil in a large non-stick sauté pan over medium heat.  Add the whisked eggs and let then cooked undisturbed for 2-3 minutes until they are mostly set and form an omelet.  Flip the omelet and cook for 1 more minute on the second side.  Then transfer the omelet to a separate cutting board, and roughly chop it into small, thin pieces.  Set aside.
  3. Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil and heat until shimmering.  Then add the mushrooms and sauté for 3-4 minutes, stirring occasionally, until cooked and lightly browned.  Add the coleslaw and half of the scallions.  Saute for 2-3 minutes more, or until the cabbage has softened to your liking.
  4. Add in the cooked tofu, 2/3 of the sauce, half of the green onions.  Toss until combined.
  5. Taste and season with additional salt and pepper if needed.
  6. Serve over flour tortillas, lettuce cups, rice, or quinoa.  Drizzle with the remaining sauce, and sprinkle with your desired garnishes.  Then serve warm and enjoy!

To Make The Crispy Tofu:

  1. Slice your block of tofu into 1/4-inch-thick slabs.  Lay some paper towels or a clean tea towel on a large flat surface, like a cutting board, and lay the slabs in a single layer on top of the paper towels.  Cover with another layer of paper towels.  Then place a second cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on top of the cutting board.  The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels.  Let the tofu drain for at least 15-30 minutes.
  2. Once the tofu is ready to go, slice it into your desired shapes.  (I made thin strips, which you can see in the photos above.)  Add the tofu to a large mixing bowl, sprinkle it evenly with the cornstarch, salt and pepper.  Then toss until the tofu is evenly coated in the cornstarch mixture.
  3. Heat oil in a large non-stick sauté pan over medium-high heat.  Add the tofu and arrange it in a single layer.  (You may need to do this in two batches if your pan isn’t large enough for the tofu to all fit in a single layer.)  Cook the tofu undisturbed until it is browned on the bottom side, about 2 minutes.  Flip the tofu and cook until the second side is browned, about 1-2 minutes.  Give the whole mixture a gentle toss and cook for 1 more minute, stirring occasionally, until the tofu is browned to your liking.
  4. Transfer the tofu to a clean plate and set aside until ready to use.

To Make The Sauce:

  1. Whisk all ingredients together in a small bowl until combined.


*If you live in a city where bagged coleslaw is not available, feel free to make it yourself.  Just thinly-slice about 12 ounces of cabbage (green, red, or a mix) and 1 small carrot, and you’ll be good to go.  (If you’d like to speed up the process, just use the slicing attachment on a food processor!)

**If you would like to speed this recipe up, I recommend multitasking with two sauté pans.  Use one to cook the egg omelet, followed by the tofu.  (<– If you only have one non-stick pan, use it here!)  And use the other pan to cook the stir-fry.