Mushroom & Tofu Mu Shu

Mushroom & Tofu Mu Shu

  • Prep Time 15 minutes
  • Marinate Time 180 minutes
  • Cook Time 20 minutes

Ingredients   Serving Size: 4

  • 1 package firm tofudrained and pressed dry with paper towels
  • 3/4 cup Wish-Bone Light® Asian Sesame Ginger Vinaigrette Dressing divided
  • 1 package (12 oz.) broccoli slaw
  • 3 cups thinly sliced shiitake mushrooms
  • green onions
  • 4 tsp. hoisin sauce or plum sauce (optional)
  • 8 (8-in.) soft taco size flour tortillas


  1. Cut tofu lengthwise into 6 slices. In large resealable plastic bag, pour 1/2 cup Dressing over tofu; turn to coat. Close bag and marinate in refrigerator 3 hours.
  2. Remove tofu from marinade, discarding marinade. Preheat 12-inch nonstick skillet over medium-high heat and cook tofu, turning once, 8 minutes or until golden. Remove tofu; slice crosswise into 1/4-inch-thick strips and set aside.
  3. In same skillet, heat remaining 1/4 cup Dressing over medium heat and cook broccoli slaw, mushrooms and 1/4 cup green onions, stirring occasionally, 10 minutes or until vegetables are tender. Reduce heat to medium-low. Return tofu to skillet, then add remaining 1/4 cup green onions and 2 tablespoons Dressing; gently toss and heat through.
  4. To serve, evenly spread hoisin sauce down centers of tortillas, then top with mushroom mixture. Roll and fold filled tortillas.

See nutrition information for sodium content.

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