Mu Shu Vegetables and Twice-Cooked Tofu with Wild Rice Crepes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
325
protein 
13 g
sodium 
681 mg
carbohydrates 
43 g
fat 
13 g
fiber  
5 g
cholesterol 
0 mg
Servings 
6
Ingredients 

Twice cooked tofu
¼ cup low-sodium tamari sauce
¼ cup honey
2 Tbsp sherry
1 tsp five spice powder
2 tsp minced ginger root   
16 oz hard tofu, cut into six ½-inch pieces
1 Tbsp canola oil 

6 wild rice crepes
1½ cup thinly sliced carrots
1 cup chopped scallions
1 cup sliced red onion
3 cups shredded Napa cabbage
1 cup bean sprouts
¼ tsp sea salt
¼ tsp freshly ground black pepper
6 Tbsp hoisin sauce

Instructions 
  1. Combine tamari, honey, sherry, five spice powder and ginger in a bowl and mix well. Add tofu and marinate several hours or overnight in refrigerator.
  2. Prepare rice crepes and set aside.
  3. Remove tofu from marinade and cut each piece in half. Reserve marinade. Heat canola oil in a large sauté pan over medium. Sauté tofu until golden brown on each side. Return to marinade while cooking vegetables.
  4. Lightly coat a wok or large sauté pan with canola oil spray. Stir-fry carrots, scallions, onions, cabbage and bean sprouts until tender, but still crisp. Season with salt and pepper. Remove tofu from marinade and sauté briefly again to warm.
  5. Spread 1 tablespoon hoisin sauce over each rice crepe. Top with ¾ cup stir-fry vegetables and 2 pieces tofu. Fold in half.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.