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This Moo Shu Tofu recipe is loaded with tender-crisp vegetables and crispy tofu tucked into a tortilla or rice pancake, slathered with a tangy hoisin sauce. A quick and easy weeknight dinner! Vegan and Gluten-Free.
I’d rather teach one bird to sing than teach ten thousand stars how not to dance. ~E. E. Cummings
This recipe for Moo Shu Tofu is perfect for an easy-to-make satisfying dinner with loads of flavor. Hoisin sauce makes it a breeze adding lots of umami and bright flavor. Serve wrapped in a rice pancake or tortilla, or over a serving of brown rice. (There are so many options for wraps these days! Use your favorite kind.)
What does Moo Shu taste like?
The Moo Shu I am familiar with is what I grew up eating at American Chinese restaurants and I’ve always loved it!
Our version here boasts quick stir-fried vegetables: tender-crisp bell pepper and bok choy with savory meaty shiitakes and crispy tofu. Topped with fresh crunchy bean sprouts then wrapped in a tortilla or rice pancake and served with a sweet-tart hoisin-based sauce. So good and so easy!
Hoisin is a fragrant tangy sauce perfect for perking up stir-fries, great for marinades, and adds depth to grilling. It is usually made from a combination of fermented soybeans, vinegar, garlic, chilies and sesame oil and sweetener. It is a popular ingredient readily available at most natural markets or Asian markets.
Ingredients in Moo Shu Tofu
- red or yellow bell pepper
- bok choy
- bean sprouts
- soy sauce
- rice vinegar
- sesame oil
- hoisin sauce
- tortillas, wraps or Chinese rice pancakes
How to make Moo Shu Tofu
- Blot excess water off of the tofu.
- Fry in a well-seasoned pan with oil and a sprinkle of salt in the oil.
- Let tofu sear before flipping.
Set the tofu aside.
Make the sauce. The sauce has more complexity but you can also just use straight hoisin sauce for quick ease.
I like this Hoisin Sauce. The ingredients are clean and it tastes yummy, not too syrupy sweet.
Wash and cut all the veggies.
Get your wok or pan really hot and turn on your hood. Add oil, it might smoke, that’s ok. Stirfry shiitake mushrooms for 1 minute. Push to the side of the wok.
Add bell pepper, half of the ginger and half of the garlic stir-fry 1 minute. Push to the side.
Add more oil if needed. Add scallions stir-fry a minute add the remaining ginger and garlic and Bok Choy. Stir another minute until Bok Choy is just beginning to wilt.
Variations on Moo Shu Tofu
Add egg, scrambled or made flat, omelet-like, and cut into strips.
More Stir Fry recipes you may enjoy
- Tofu Green Bean Stir Fry
- Broccoli Stir Fry with Tofu
- Delicious Singapore Noodle Stir Fry with Curry Powder
- Black Pepper Tofu with Bok Choy
- Burmese Chicken (or Tofu) and Veggie Stir Fry
- Tofu Stir-Fry with Broccolini and Mushrooms
This Moo Shu tofu is loaded with tender-crisp vegetables and crispy tofu all tucked into a tortilla or rice pancake for a delicious vegan meal. Served with tangy hoisin sauce.
The Stir Fry
- 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
The Sauce (see notes)
Make the Sauce
- Mix together the hoisin, rice vinegar, sesame oil, soy sauce, ginger, and miso in a saucepan. Heat to almost boiling.
- Whisk together cornstarch and water. Slowly add to the sauce, whisking all the while. Once it comes to a boil turn off the heat.
Make the Stir Fry
- Get your wok or pan smoking hot. Add peanut oil or coconut oil. Stirfry shiitake mushrooms for 2 minutes. Push to the side of the wok.
- Add bell pepper, half of the ginger and half of the garlic stir-fry 1 minute. Push to the side.
- Add scallions stir-fry a minute add the remaining ginger and garlic and Bok Choy. Stir another minute until Bok Choy is just beginning to wilt. Add soy sauce, rice vinegar, and sesame oil. Mix in the crispy tofu.
- Sprinkle the bean sprouts over the top.
- Warm tortillas or rice pancakes on a pan.
- Spoon sauce onto tortilla.
- Fill with stir-fried mixture, fold and enjoy!
Shortcut: Alternatively you can use straight store-bought hoisin sauce rather than make the sauce.
- Serving Size:
- Calories: 198
- Sugar: 3 g
- Sodium: 48.8 mg
- Fat: 13.4 g
- Saturated Fat: 6.5 g
- Carbohydrates: 8.8 g
- Fiber: 3.1 g
- Protein: 12.2 g
- Cholesterol: 0 mg
Keywords: moo shu, moo shu tofu, vegan moo chu, vegetarian moo shu,