Moo Shu Vegetables
- 1 of 4 Heat a grill pan over medium heat. Coat with cooking spray. Brush both sides of the tofu slices with the grilling sauce and grill for 3 minutes per side. Remove to a plate and cut into small cubes. Keep warm.
- 2 of 4 In a large nonstick skillet or wok, heat oil over medium-high heat. Add garlic and ginger and cook 30 seconds. Add coleslaw mix, carrots, mushrooms, bean sprouts and 1/4 cup of the broth. Cook, stirring frequently, for 8 minutes.
- 3 of 4 Stir together remaining 1/4 cup broth, hoisin sauce and soy sauce. Add to skillet and cook 2 minutes, stirring occasionally. Stir in the scallions, sesame oil and reserved tofu.
- 4 of 4 Serve with slightly warmed tortillas.
Servings Per Recipe: 10
Per Serving: 2 g sat. fat, 6 g Fat, total, 32 g carb., 8 g pro., 221 kcal cal., 0 mg chol., 843 mg sodium, 5 g fiber