Moo Shu Tofu Lettuce Wraps

Though it may sound like a wholly American-Chinese invention, traditional moo shu hails from the Shandong province in Northern China, named after the osmanthus flower, which it’s said to (abstractly) resemble. The tender stir-fried vegetables get wrapped up in thin, crepe-like pancakes, almost like Asian fajitas, for a fun hands-on meal. Swapping the pancakes for crisp lettuce cups makes the whole dish lighter, easier to prepare, and as an added bonus, naturally gluten-free.

Prep Time15

Cook Time25

Total Time40

Servings: servings

Calories: 166kcal

Author: Hannah Kaminsky

Ingredients

14 ounces firm tofu drained
2 cups shredded Napa cabbage
1 cup mung bean sprouts
1/2 cup shredded carrots
1/2 cup shiitake mushrooms destemmed and sliced
8 ounces canned sliced bamboo shoots drained
1/2 inch fresh ginger minced
3 clovers garlic minced
3 tablespoons low-sodium soy sauce
1 tablespoon maple syrup
1/4 teaspoon ground black pepper
1 tablespoon toasted sesame seeds
3-4 scallions thinly sliced
1-2 heads Boston, Bibb, or butter lettuce leaves separated

Instructions

Cut the tofu into 3 long slabs, the size of a deck of playing cards. Stack them up and them slice them in half the long way, then finally into ¼-inch-wide batons. Spread the pieces out on an air fryer rack or basket and air fry at 370℉ degrees for 15 minutes, flipping halfway through, until golden brown.
Meanwhile, set a medium nonstick skillet over medium-high heat. Add the bean sprouts, carrots, mushrooms, bamboo shoots, ginger, and garlic, sautéing for about 5 minutes, until the cabbage has wilted a bit and the mushrooms are tender.
Fold in the tofu and season the whole mixture with soy sauce, maple syrup, and black pepper. Combine gently so as not to break up the tofu. Cook for another 2 – 4 minutes, until hot all the way through and any excess liquid has evaporated.
Transfer to a serving bowl and top with sesame seeds and scallions. To serve, spoon the stir fry onto lettuce leaves, fold up like a little wrap, and enjoy!

Notes

Serving suggestion: Amp up the veggie factor by adding snow peas, sliced bell peppers, sliced water chestnuts, baby corn, sliced zucchini, or simply a bag of your favorite frozen stir fry vegetable blend.

Notes: To make this meal more substantial but still just as quick, swap the lettuce cups for soft corn tortillas. Call it “fusion” and have fun!

If mung bean sprouts are unavailable, feel free to substitute additional shredded cabbage.

Nutrition