Moo Shu Tofu

Here's a great 'Meatless Monday' recipe for you all. I get this as a dinner request fairly frequently. It tastes just like moo shu from a restaurant, but way healthier.

Original Inspiration: Weight Watchers website
Servings: 4
WW: 7 pointsplus (1/2 c. filling, 2 tortillas, and 2T hoisin sauce)





Ingredients:

	2 tsp vegetable oil
	12 oz extra firm tofu, cut into 1-inch or smaller chunks
	3 cups packaged coleslaw mix (shredded cabbage and carrots)
	2 cups mushrooms, sliced
	1 1/2 cups sweet red peppers, sliced
	1 cups scallions, sliced
	1 Tbsp minced garlic
	1 Tbsp ginger root, minced (I typically buy minced ginger root in a tube in the produce section - time saver!)
	2 Tbsp low-sodium soy sauce
	8 medium low-carb tortillas (I recommend Trader Joe's or Tumaro low carb tortillas)
	8 Tbsp hoisin sauce

Method:

Heat 1 teaspoon oil in a large nonstick skillet. Add tofu and cook over high heat, 5 minutes, turning occasionally until golden. Remove to a plate.

Heat remaining teaspoon oil in skillet. Add coleslaw mix, mushrooms, and red pepper and stir-fry over high heat, 5 minutes, until crisp-tender. Add scallions, garlic and ginger and stir-fry 1 minute until fragrant.

Remove skillet from heat and stir in soy sauce.

To serve, heat tortillas as package directs (typically microwave for 10-20 seconds). Each tortilla should be filled with approximately 1/2 c. of tofu mixture and topped with 1 Tbsp of hoisin sauce each.

For leftovers, store the tofu mixture separately and reheat the next day before adding to your tortillas.