Mu Shu Veggie Wraps
Transform your weeknight dinner routine with these vibrant and flavorful Mu Shu Veggie Wraps! Packed with protein-rich crispy tofu, a medley of fresh green cabbage, carrots, and savory shiitake mushrooms, and perfectly seasoned with a tangy soy-hoisin sauce, these wraps bring a taste of traditional Chinese-inspired flavors to your table. Ready in just 35 minutes, this plant-based recipe is a quick, healthy, and satisfying option for busy evenings. Serve the piping-hot veggie filling in warm tortillas, garnished with sesame seeds and green onions, for a meal that's as fun to eat as it is delicious. Perfect for vegetarians, vegans, or anyone looking to enjoy a colorful and nutritious meal, these wraps are sure to become a household favorite.
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Recipe Information
Ingredients
- 1 block (14 oz) Extra-firm tofu
- 2 tablespoons Vegetable oil
- 3 cups (shredded) Green cabbage
- 1 cup (shredded) Carrots
- 1 cup (sliced) Shiitake mushrooms
- 3 stalks (sliced thin) Green onions
- 2 cloves (minced) Garlic
- 1 teaspoon (minced) Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 6 pieces Tortillas (medium-sized)
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
Press the tofu block to remove excess water by placing it between two plates and weighing it down with something heavy, such as a can, for 10-15 minutes. Then slice the tofu into thin strips.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu strips and cook until golden and crispy on all sides, about 5-7 minutes. Remove the tofu and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the shredded cabbage, carrots, and shiitake mushrooms to the skillet. Cook for 4-5 minutes, stirring frequently, until the vegetables are slightly wilted but still crisp.
In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, cornstarch, and water to create a sauce.
Return the tofu to the skillet and pour the sauce over the vegetable mixture. Stir to coat everything evenly and cook for an additional 2 minutes until the sauce thickens slightly.
Warm the tortillas in the microwave or on a dry skillet for a few seconds to make them pliable.
Spoon the Mu Shu mixture into the center of each tortilla, rolling them up tightly to form wraps.
Garnish with sliced green onions and sesame seeds if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 31.1 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 3130 mg | 241% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2472 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
