Healthy Mu Shu Tofu

Ingredients

For the sauce

• 1/4 cup (59ml) all-natural hoisin sauce (Wok Mei brand is lower in sodium)
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons maple syrup
• 1 teaspoon dark sesame oil

For the wraps

• 1 tablespoon canola oil
• 1 tablespoon ginger, finely chopped
• 2 small garlic cloves, chopped
• 6 ounces (170g) plain baked tofu, cut into 1/4-inch thick strips
• 5 ounces (143g) shiitake mushrooms, stems discarded, caps sliced (about 2 cups)
• 1 medium red bell pepper, thinly sliced
• 4 cups (312g) shredded cabbage
• 1/4 teaspoon ground white pepper
• 2 eggs, beaten
• 3 green onions, thinly sliced
• 1 head Boston lettuce, separated into whole leaves

Directions

Combine the sauce ingredients in a medium-sized serving bowl and set aside.

Heat a large wok over high heat. Add the oil and swirl to coat the bottom of the wok. Add the tofu, mushrooms and bell pepper and stir-fry until the mushrooms begin to brown, 2 minutes. Push to one side of the wok.

Add the cabbage and pepper and stir-fry until limp, 2 minutes. Reduce heat to medium, add the eggs and green onions, and toss all the ingredients until the egg is cooked, 1 minute. Pour into a large bowl. Serve, letting diners stuff the filling into their own lettuce leaves taco-style, dabbing the top of wraps with the sauce.

Serves: 4 | Serving Size: 1 1/2 cups (200g) filling, 4 lettuce leaves, 2 tablespoons sauce

Nutrition (per serving): Calories: 246; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 93mg; Sodium: 550mg; Carbohydrate: 29g; Dietary Fiber: 7g; Protein: 12g