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Mu Shu Vegetables with Tofu Meatless Monday

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Thanks for joining Sarah and me for Meatless Monday today. Admittedly, I am not usually a big fan of Chinese food. The reason for this is that the restaurant versions are normally loaded with sodium and sugar. I made it my mission to try to create a tasty and healthier option. This Mu Shu Vegetables with Tofu is a better than take out weeknight option.

Mu Shu vegetables with tofu

Mu Shu Vegetables with Tofu

My goal for this Mu Shu Vegetables with Tofu was to reduce the sodium and sugar found in a traditional prep while still having a tasty recipe. I have been paying more attention to sodium content in foods lately and wow it’s surprising how much is in everything!

Mu shu vegetables with tofu

I took traditional Hoisin sauce and diluted it with some water and rice vinegar. Adding in some garlic and ginger paste with a splash of chili paste gave me the flavor profile I was looking for. Once I started looking at sodium content in foods, I was really surprised by how much was in everything. I’ve been making a real effort to reduce it where ever I can.

Mu Shu Vegetables with tofu

Using pre-shredded red cabbage and broccoli slaw cuts down to prep time and makes this Mu Shu Vegetables with Tofu an easy to prepare weeknight meal for the whole family. Small flour tortillas are the perfect and easy sub for a traditional Chinese pancake. (Use a gf option is desired)

Better and healthier than #TakeOut #MeatlessMonday #GoodEats #MuShu For you

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Tell me-Do you have favorite take out meals that you have tried to make healthier yourself? Do you pay attention to sodium contents in your foods?

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Mu Shu Vegetables with Tofu Meatless Monday

Yield: 4

Mu Shu vegetables with tofu

Ingredients

  • For the sauce:
  • 1/4 C hoisin sauce
  • 1/4 C warm water
  • 3 Tbl rice vinegar
  • 1/2 Tsp ginger paste
  • 1-2 garlic cloves minced
  • optional: 1 tbl Chili paste
  • For the Mu Shu:
  • 8 oz block of firm tofu (drained)-sliced into strips
  • 6 oz bag of broccoli slaw
  • 6 oz bag of shredded red cabbage
  • 2 Cups of sliced Shitake mushrooms
  • 1 tsp Chinese 5 spice powder
  • olive oil
  • serve with:
  • plum sauce
  • small flour tortillas

Instructions

  1. whisk together all sauce ingredients in a small bowl set aside
  2. Place tofu In a medium bowl
  3. generously coat with olive oil and 5 spice seasoning
  4. Heat a large skillet with olive oil to medium high
  5. Add in tofu and saute for 10 m until browned on both sides
  6. Add in mushrooms saute for another 5 min
  7. Add in slaw and cabbage and combine
  8. Drizzle on marinade to coat
  9. Serve with plum sauce and small tortillas
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https://confessionsofamotherrunner.com/2019/02/25/mu-shu-vegetables-with-tofu-meatless-monday/

Mu Shu Vegetables and Tofu
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Comments

  3. This looks great! I love that you always find a way to make traditional recipes healthier 🙂

  4. This looks so good! I may need to swap the protein (I don’t do soy) but I am definitely going to give this a try. I’ve never had Mo Fu but I am really curious to try it sounds amazing. Thanks for the meal motivation!

  7. This looks so good! Of course, it’s lunchtime and now I wish I had all these ingredients because I’m starving!

  8. sounds great! I love mushrooms, they”re a perfect meat substitute aren’t they! have a great week

  9. Very creative, and colorful (you know I’m all about color). I have not made much Chinese food on my own….I do the convenient takeout LOL (my bad)

  10. I really don’t pay much attention to sodium. I try to have enough flavor in my recipes that I don’t need to add extra salt or anything.

  23. Sounds delicious! I agree, I’m often surprised how much sodium is in restaurant meals. Burrito bowls are another easy one to make at home and so much less sodium that way.

    • Ha ha yes I can see how that might happen! I think we must have been commenting on each other’s blogs at the exact same time 🙂

  27. That was one of my favorite dishes to order at Chinese restaurants when I was a kid! I haven’t had it in ages and this looks super good!

  28. Looks awesome!

    I completely agree that the “westernized” Chinese restaurant food is loaded with sugar and salt, and if possible even more oily than the real version haha.

    For me, the problems with Chinese food has always been too much fat and carbs and too little protein. I have been living in Beijing for 3 years by the way 🙂
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