Moo Shu Tofu Recipe
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.
How to Make the Best Moo Shu Tofu
Moo Shu Tofu is a plant-based twist on the classic Chinese takeout favorite. This version swaps out the traditional pork for crispy, golden tofu that soaks up all the delicious savory-sweet flavors of the hoisin-based sauce. Packed with fresh vegetables like shiitake mushrooms, bok choy, red peppers, and crunchy bean sprouts, it’s a colorful and nutritious meal that comes together in just 35 minutes.
What makes this dish special is the combination of textures—tender-crisp vegetables, crispy tofu, and a glossy sauce that brings everything together. The homemade moo shu sauce features hoisin, rice vinegar, sesame oil, and a touch of miso for extra depth of flavor. It’s richer and more complex than anything you’d get from a takeout container.
Serve your moo shu tofu the traditional way by wrapping spoonfuls of the filling in thin pancakes or flour tortillas. It’s a fun, interactive meal that’s perfect for weeknight dinners or casual entertaining. Leftovers reheat beautifully, making this an excellent meal prep option as well.
Moo Shu Tofu
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.
Ingredients
Stir Fry
Moo Shu Sauce
Instructions
Make the Sauce
- In a small bowl, whisk together the hoisin sauce, rice vinegar, sesame oil, soy sauce, grated ginger, and miso.
- In a separate small bowl, mix the cornstarch with water to create a slurry. Set both aside.
Make the Stir Fry
- Heat the oil in a large wok or skillet over high heat. Add the crispy tofu and stir fry until golden and crispy. Remove and set aside.
- Add more oil if needed, then add the ginger and garlic. Stir fry for 30 seconds until fragrant.
- Add the shiitakes, red pepper, scallions, and bok choy. Stir fry for 3-4 minutes until vegetables are tender-crisp.
- Add the soy sauce, rice vinegar, and sesame oil to the vegetables and toss to combine.
- Return the tofu to the wok and add the bean sprouts. Pour in the sauce and the cornstarch slurry. Toss everything together until the sauce thickens and coats the ingredients.
Assemble
- Serve the moo shu tofu warm with tortillas or rice pancakes on the side.
- Let everyone wrap their own moo shu style by spooning the filling onto a pancake and rolling it up.
Notes
- For extra crispy tofu, press it for at least 30 minutes before cooking to remove excess moisture.
- This dish also works well served over steamed rice instead of in pancakes.
- Feel free to add other vegetables like shredded cabbage, carrots, or snap peas.
