1 package firm tofu
1 cup shredded carrots
1 cup shredded or chopped cabbage
2 cups sliced Mushrooms
1 cup sliced green onions
1-2 sliced bell peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons soy sauce
Hoisin sauce (check ingredients)
Mu Shu wrappers or flour tortillas
Recipe Notes:[br] I use low fat tofu.[br] To save time, prepackaged coleslaw mix can be used in place of the cabbage and carrots.[br] Prepackaged frozen mushrooms may be used. Some excellent Asian mushroom mixes are available at Trader Joes and other grocery stores.[br] Hoisin sauce is available at most grocery stores and supermarkets; it is often vegan, but check the ingredients.
Cut tofu into cubes (1 inch square or smaller), and sautee in oil over high heat until crispy on the outside. Set aside.
Sautee all other ingredients (except hoisin sauce and tortillas!) until tender (about 10 minutes).
Add in the tofu, and cook all together for about 2 minutes.
Serve veggies in the tortillas/mu shu wrappers with the hoisin sauce.