This northern Chinese dish is traditionally made with pork and wrapped in thin wheat pancakes. In this lighter, vegetarian version, we replace firm baked tofu with the pork, increase the amount of vegetables and wrap the goodness in large lettuce leaves (which sneak in an extra portion of vegetables). For a heartier meal, serve the filling over a bed of rice instead of or alongside lettuce wraps.
RD tip: It’s worth reading labels when buying hoisin sauce; look for a brand with lower sodium and no artificial flavors or preservatives.
Active time: 20 minutes | Total time: 20 minutes
Moo Shu Tofu Salad Wraps
Ingredients
- 1/4 cup (59 g) all-natural hoisin sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon low sodium soy sauce
- 2 teaspoons maple syrup
- 1 tsp dark sesame oil
- 1 tablespoon rapeseed oil
- 1 tablespoon ginger, finely chopped
- 2 cloves garlic, minced
- 6 oz (170 g) plain baked tofu, cut into 1/4-inch-thick strips
- 5 oz (142 g) shiitake mushrooms, stems removed, caps sliced ​​(about 2 cups)
- 1 medium red pepper, thinly sliced
- 4 cups (280 g) shredded cabbage
- 1/4 tsp ground white pepper
- 2 eggs, beaten
- 3 green onions, thinly sliced
- 1 head Boston lettuce, separated into whole leaves
Directions
Whisk together the hoisin sauce, rice vinegar, soy sauce, maple syrup and sesame oil in a medium serving bowl. Set aside.
Heat a large wok over high heat. (No wok? A large, deep skillet works too—just note that it may take a minute or two longer for the vegetables to reach the same coals, since a skillet retains less concentrated heat than a wok’s curved bottom.) Add the canola oil and stir to coat the bottom of the wok. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add the tofu, mushrooms, and peppers and stir-fry until the mushrooms begin to brown, about 2 minutes. Push the mixture to one side of the wok.
Add the cabbage and white pepper to the empty side of the wok and cook until the cabbage is wilted, about 2 minutes. Reduce heat to medium, add eggs and green onions, and stir until eggs are cooked, about 1 minute.
Transfer the filling to a large serving bowl. Serve with the Boston lettuce leaves and reserved dressing, allowing guests to spoon the filling into the lettuce leaves and drizzle with the dressing.
Serves: 4 | Serving size: 1 1/2 cups filling, 4 lettuce leaves, 2 tablespoons sauce
Nutrition (per serving): Calories: 239; Total fat: 11g; Saturated fat: 2g; Monounsaturated fat: 3g; Polyunsaturated fat: 1g; Cholesterol: 93mg; Sodium: 443mg; Carbohydrate: 22g; Sugar: 14g; Dietary fiber: 4g; Protein: 13g
Nutritional bonus: Vitamin A: 55%; Vitamin C: 117%; Potassium: 414mg; Iron: 12%; Calcium 35%
Originally published June 11, 2019; Updated July 2026