Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Moo Shu Tofu

Moo Shu Tofu

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 11 minutes

Ingredients: Add ingredients to List

1 (8 oz.) pkg super firm tofu
1/3 cup hoisin sauce, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon mirin (rice wine, found in the Asian section of the International aisle)
1 teaspoon toasted sesame oil
2 each Eggs, beaten
1 teaspoon canola oil
1 (5 oz.) pkg shiitake mushrooms
1 tablespoon Grated fresh ginger
1 tablespoon minced garlic
3 cups coleslaw mix (found in Produce)
1 cup mung bean sprouts
8 small or medium (6- to 8-inch) flour tortillas
4 each scallions, thinly sliced

directions:

1. Drain tofu in a colander and pat dry with paper towels. Set aside. In a smallbowl, whisk 2 Tbsp. of the hoisin sauce with soy sauce, mirin, and sesame oil.Reserve.
2. Heat a large nonstick skillet or wok over medium-high heat. When hot, spray pan with vegetable cooking spray and add tofu. Cook for 4 to 5 minutes until lightly browned. Transfer tofu to a plate and cover with foil to keep warm.
3. Spray same pan with more vegetable spray and add eggs. Cook and stir untileggs are cooked through, about 1 minute. Transfer eggs to the tofu plate and cover with foil.
4. Add canola oil and swirl to coat pan. When hot, add mushrooms, ginger, andgarlic. Cook and stir until mushrooms begin to soften, about 3 minutes.
5. Add coleslaw mix to pan. Cook and stir until cabbage just starts to wilt, about 1 minute.
6. Add tofu, eggs, bean sprouts, and reserved sauce. Toss and stir mixture untilbean sprouts are heated through and everything is coated with sauce. Break upany large pieces of scrambled egg with the cooking spoon. Remove pan from heat.
7. Wrap tortillas in dampened paper towels and microwave for 30 to 45 seconds until heated through.
8. Transfer moo shu to a serving bowl, alongside warmed tortillas, with remaininghoisin sauce and scallions in bowls on the side.
Source: Fresh Magazine January, February 2010

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 (8 oz.) pkg super firm tofu  
1/3 cup hoisin sauce, divided  
1 tablespoon reduced-sodium soy sauce  
1 tablespoon mirin (rice wine, found in the Asian  
1 teaspoon toasted sesame oil  
2 each Eggs, beaten  
1 teaspoon canola oil  
1 (5 oz.) pkg shiitake mushrooms  
1 tablespoon Grated fresh ginger  
1 tablespoon minced garlic  
3 cups coleslaw mix (found in Produce)  
1 cup mung bean sprouts  
8 small or medium (6- to 8-inch) flour tortillas  
4 each scallions, thinly sliced  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 520 kcal (26%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 3 g (15%)
Cholesterol 105 mg (35%)
Sodium 910 mg (37%)
Total Carbohydrates 78 g (26%)
Dietary Fiber 10 g (40%)
Protein 22 g (36%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading