Mu Shu Tofu

Mu Shu Tofu
Every time I see a recipe now, I have to stop and think for a second about whether or not I can get all the necessary ingredients at my local grocery store, and whether they will be reasonably priced. I just can’t stomach the thought of paying over five dollars for one stick of butter!

I also have to consider whether I have the necessary equipment, because my kitchen currently consists of 1 medium saucepan, 1 large nonstick frying pan, a big knife, a small knife, a large spoon, and a large spatula. THAT’S IT! No mixer, no food processor, no baking pans…

It’s good for me though. I like a challenge.

I knew I definitely wouldn’t be able to find mu shu wrappers at my grocery store, and toyed with the idea of making my own, but in the end, just decided to serve this on its own. It’s still fantastic! If you can find hoisin sauce and mu shu wrappers, I think you’ll absolutely love this. But even if you can’t…it’s worth making anyway.

(adapted from The Way The Cookie Crumbles. originally from Use Real Butter)

3 tbsp soy sauce
1 tbsp sesame oil
2 tsp corn starch
3 tbsp vegetable oil, divided
12 ounces tofu
2 eggs
3 cloves garlic, finely chopped
1 cup bean sprouts
1 small head of napa cabbage, julienned (about 2 cups)
10 shiitake mushrooms, stems removed, cut into thin strips

Whisk together the soy sauce, sesame oil, and corn starch and set aside.
Cut the block of tofu in half horizontally. Press between clean towels to remove excess moisture. Cut into thin 1″ strips.
Heat 1 tbsp of oil in a large frying pan. Add the tofu and cook, shaking the pan occasionally, until tofu is golden brown on all sides. Remove and set aside.
Whisk the two eggs together, and heat another tablespoon of oil. When it’s hot, add the eggs and swirl the pan to make a thin sheet. When just set, flip to cook the other side. Remove to cool, then cut into thin strips.
Heat the last tablespoon of oil, and add the mushrooms. Cook, stirring, for about a minute, then add the garlic. Cook another minute or two, then add the bean sprouts, cabbage, and sauce. Stir well, then gently stir in the tofu and egg. Cook for about a minute, then remove from heat and serve.

2 Responses to “Mu Shu Tofu”

  1. 1 Marielle Christine June 12, 2009 at 3:54 am

    WOW WOW AND MORE WOWWWW What a great recipe! my mouths watering over there!
    Thanks! Great site 🙂

  2. 2 Christine June 12, 2009 at 5:36 am

    I appreciate your comments about the small kitchen and limited tools–simplicity matters! I’ll bet I can find some mu shu wrappers here in San Francisco…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Don’t miss a post!

Contact me!

I love getting email: catesworldkitchen at
Super Natural Recipe Search
wordpress visitor counter

%d bloggers like this: