- Ready Time : 0 min
- 1 block regular firm tofu
- 2 ounce dried bean curd sticks [Yuba], rehydrated in warm water and drained
- 1 large red bell pepper, cut into medium dice
- 1 large green bell pepper, cut into medium dice
- 1 cup finely sliced bok choy
- 6 green onions, sliced thin
- 1 cup mung bean sprouts
- juice of 1/2 lemon
- 3 clove garlic, minced
- 1/2 inch fresh ginger, finely diced
- 2-3 dried wood ear mushrooms, rehydrated and sliced (a cup’s worth)
- 1 tablespoon tamari
- 1 teaspoon agave nectar
- 1 teaspoon dry sherry
- 1 teaspoon corn starch
- 2 teaspoons sesame oil
- 1/4 teaspoon turmeric
- Hoisin sauce
- 2-3 large collard green leaves per person
- coconut oil for stir-frying the vegetables and tofu
For the Filling:
Cut yuba into thin shreds. Place in a zip lock bag. Add the tamari, sherry, half the sesame oil and the cornstarch. Mix well and marinate at least one hour.
Drizzle a bit of coconut oil into a pan over medium-high heat. Crumble the tofu into the pan and sprinkle the lemon juice and turmeric over it. Mix well and cook until slightly browned. Remove from pan and set aside.
Add another small drizzle of coconut oil to the pan and add the onions and peppers. Cook until slightly softened. Add in the garlic and ginger and sauté for a couple of minutes. Add in the marinated yuba, wood ear mushrooms and bok choy and cook for a few minutes longer. Return the tofu to the pan and add the remaining teaspoon of sesame oil. Add the bean sprouts and mix thoroughly until the entirety is heated through.
For the wrapper:
Cut the large thick part of the stem out of each leaf. Steam or blanch the leaves until tender [This only takes a few minutes]. Spread hoisin sauce on the leaf and add the Mu Shu filling. Roll it up and eat!
Source: Soundly Vegan