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