Mu Shu Vegetables and Twice-Cooked Tofu with Wild Rice Crepes
6 Wild Rice Crepes
1 1/2 cup thinly sliced carrots
1 cup chopped scallions
1 cup sliced red onion
3 cups shredded Napa cabbage
1 cup bean sprouts
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
6 Tbsp Hoisin Sauce
Twice Cooked Tofu
1/4 cup low-sodium tamari sauce
1/4 cup honey
2 Tbsp sherry
1 tsp five spice powder
2 tsp minced ginger root
16 oz hard tofu, cut into six 1/2-inch pieces
1 Tbsp canola oil
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.
Prepare crepes and set aside.
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.
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.
Spread 1 tablespoon hoisin sauce over each rice crepe. Top with 3/4 cup stir-fry vegetables and 2 pieces tofu. Fold in half.