Mu Shu Wraps With Baked Teriyaki Tofu

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 dried shiitake mushrooms
• 3 large eggs, lightly beaten
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, minced (about 2 tsp.)
• 6 cups thinly sliced cabbage (1/2 medium head)
• 2 small carrots, shredded (about 3/4 cup)
• 1 (5 ounce) package oriental style baked tofu, cut into matchsticks
• 2 green onions, finely chopped (about 2 tbs.)
• 2 tablespoons low sodium soy sauce
• 48 inches flour tortillas, warmed
• hoisin sauce

Recipe

• 1 soak mushrooms in hot water 30 minutes. drain, remove tough stems and thinly slice. set aside.
• 2 coat large nonstick skillet with cooking spray, and heat over medium-high heat. season eggs with salt and pepper, and scramble in skillet until set. transfer to plate.
• 3 reduce heat to medium and add oil, mushrooms and garlic to pan. cook 1 minute, then stir in cabbage and carrots. sauté vegetables 5 minutes, or until carrots are just tender.
• 4 add tofu, green onions and soy sauce, and cook 3 minutes more, or until mixture is heated through.
• 5 remove from heat, and stir in scrambled eggs.
• 6 to serve, pass mu shu mixture, tortillas and hoisin sauce around table to let guests assemble their wraps.