Moo Shu Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tofu and tender-crisp vegetables cooked in a savory ginger-soy sauce and served in a tortilla or rice pancake with tangy hoisin sauce. A satisfying vegan stir-fry meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-2 tablespoons refined peanut oil or coconut oil
- 1 batch crispy tofu
- 1 teaspoon fresh ginger, minced
- 4 cloves garlic, finely chopped
- 5 large shiitakes, sliced (about 2 cups)
- 1 red pepper, sliced thin
- 4-5 scallions, sliced in half lengthwise and cut into 1-inch pieces
- 2 baby bok choys, cut lengthwise
- 1-2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 cup bean sprouts, rinsed
- 1/3 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon ginger, grated
- 1 teaspoon miso
- 1 teaspoon cornstarch
- 1 tablespoon water
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 682mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 498mg
- Calcium
- 433mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 682MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.