Moo Shu Tofu

I loveeeeeeeee Chinese food so much and this is super yummy! If you don't want to use tofu then use whatever you feel like using! Enjoy.

Ingredients:

2 tsp vegetable oil
12 oz Nasoya Extra Firm Tofu, or other brand, cut into 1-inch chunks
2 cups packaged coleslaw mix (shredded cabbage and carrots)
2 cups mushrooms, sliced
1 1/2 cups sweet red peppers, sliced
1 cups scallions, sliced
1 tbsp minced garlic
1 tbsp ginger root, minced
2 tbsp low-sodium soy sauce
10 medium tortilla, flour, fat-free, taco size
7 tbsp hoisin sauce

Directions:

Heat 1 teaspoon oil in a large nonstick skillet. Add tofu and cook over high heat, 5 minutes, turning occasionally until golden. Remove to a plate.

Heat remaining teaspoon oil in skillet. Add coleslaw mix, mushrooms and pepper and stir-fry over high heat, 5 minutes, until crisp-tender. Add scallions, garlic and ginger and stir-fry 1 minute until fragrant.

Remove skillet from heat and stir in soy sauce. (Note: This mixture can be transferred to a food storage container and refrigerated for up to 3 days. To serve, reheat in microwave before rolling in tortillas.)

To serve, heat tortillas as package directs. Spread each tortilla with about 2 teaspoon of hoisin sauce and top each with about 1/2 cup of tofu mixture. Roll up and fold in 1 end of tortilla to seal in mixture. Yields 2 filled tortillas per serving.

From: I can't remember? I googled moo shu tofu and this is a recipe that I found and liked.