This week is my last week of summer vacation. I can't believe I have to start waking up at 6 am again and being at work by 7:30. The first week is always the hardest because the kids aren't in school yet and the teachers are in meetings for most of the week. I don't know about you but I can barely sit still for 30 minutes let alone 7 hours in meetings. I totally get how my kids feel and that's why in my classroom we get up and move around a lot. We also sing a lot, but that's more of a personal preference.
So this week I decided to undertake several recipes that take a lot of time to make since I won't have much time once I'm back to work. While the mu shu recipe itself doesn't take a lot of time, I also made the mu shu wrappers and they did take a fair amount of time.
The one piece of advice I have when making this recipe is to have all the ingredients set out before you begin preparing it. I think the reason I had a difficult time is because I had to keep running from the stove to the refrigerator to the counter and back again.
The thing I really liked about this dish is that it has a ton of vegetables in it. There's tofu, cabbage, mushrooms, and onions. The sauce is minimal but carries a lot of flavor with it. This dish also made enough that we had plenty left over for dinner the next day as well. The cabbage in the dish stays slightly crisp and adds a nice crunch to the soft tofu and mushrooms. I served it with a side of noodles in a sweet and spicy ginger scallion sauce.
Mu Shu Tofu (adapted from The Way The Cookie Crumbles)
1 (12 oz) package firm tofu
¼ c. light soy sauce
1 T. sesame oil
1 T. canola oil
2 eggs, beaten
8 oz. mushrooms, stemmed and cut into strips
3 garlic cloves, minced
1 head napa cabbage, halved and cut thin
3 T. onion, chopped
1 can bamboo shoots, roughly chopped
1 t. black pepper
10 mu shu wrappers
1. Press the water out of the tofu. Cut it into 5 strips and then cut each strip into 8 pieces.
2. Spray a skillet with non-stick cooking spray. Heat the skillet over medium heat and then add the tofu. Cook for 5-6 minutes per side or until the tofu has browned. Remove from pan and keep warm.
3. Heat the canola oil in the same skillet over medium-high heat. Add in the mushrooms. Cook for 3 minutes and then add the garlic. Cook for an additional minute, stirring constantly.
4. Beat the eggs in a small bowl and add to the skillet. Cook for 1 minute, stirring constantly, or until the eggs are scrambled.
5. Add in the cabbage and onion. Cook for 4-5 minutes or until they have softened slightly.
6. Stir in the bamboo shoots, black pepper, soy sauce, and sesame oil. Return the tofu to the pan and cook for 5 additional minutes.
7. Heat the mu shu wrappers for 15 seconds in the microwave. Serve each wrapper with a heaping spoon of mu shu tofu. Top with additional soy sauce or hoisin sauce.