2 cups packaged broccoli coleslaw (such as River Ranch)
1 cup red bell pepper, cut into 1/4-inch strips
1/2 cup (1/2-inch) diagonally cut green onions
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons dark sesame oil
2 tablespoons hoisin sauce
1/4 teaspoon crushed red pepper
8 (7-inch) flour tortillas
1/4 cup plum sauce
How to Make It
Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients (mushrooms through ginger) in a medium bowl.
Heat the oil in a large nonstick skillet over medium-high heat. Add vegetables; stir-fry for 3 minutes. Add tofu; stir-fry 1 minute. Stir in hoisin sauce and crushed red pepper; stir-fry for 1 minute or until vegetables are crisp-tender.
Stack tortillas; wrap in damp paper towels, and microwave at high for 25 seconds. Spread 1 1/2 teaspoons plum sauce over each tortilla. Top each tortilla with about 1/3 cup tofu mixture; roll up.
I prefer my tofu more meaty so I stir fry it in olive oil first for about 5 minutes so that it gets golden brown. This way it toughens up and has much better texture. I don't bother to soak it in the soy sauce either. I used the tortilla from Costco that you cook yourself. They have a great texture for replacing the traditional pancake.
This is a perfectly serviceable recipe for a busy weeknight or for a night when youâd like to cook something healthy but very simple. It wonât impress you all that much, but then again neither will most Chinese take-out, and this is far healthier. I doubled the amount of crushed red pepper, but it was still a somewhat dull dish. I also pressed the tofu first. This isnât a great meal, but itâs not bad and itâs strengths lie in the fact that it is cheap, healthy, adequately filling, and comes in at around 40 minutes total from start of prep until the last dish is cleaned and the leftovers are stowed away, thus making it a good recipe for a night when you donât have much time to cook.
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