Mu Shu vegetables, vegan but your friends will never know!

January 11, 2014
4 Ratings
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 4-6
Author Notes

Awww, Chinese food! I probably ate more Americanized Chinese as a kid then at home, so for me Chinese take-out or eat in is total comfort food. My mom worked at a restaurant called “China Nite” in my hometown, and even though it had been decades since she worked there, we would eat there often. It has since been knocked down, and the giant Hoi Toi statue is sitting in a junk pile somewhere. After “Nite” closed, we started to venture out to other local options, one being “Golden Dynasty”, in high school my bestie Holly and myself would go there for hot and sour soup and Mu shu pork. Mu shu is my favorite order and I have had it many places, a great veggie option as it is full of flavor and super easy to recreate at home. So I am going to share my no fail, easy, plant based version of this comfort classic. —Alexandra V. Jones

What You'll Need
  • 6 flour tortillas, or rice flour wrappers (Asian market), I used the Tortilla land brand that you cook at home. Use whatever you like, you can also healthify even more with whole grain varieties.
  • 1 small head of cabbage, shredded or if you need to be super duper fast use a good quality bagged “coleslaw” variety, it will work fine.
  • 1 carrot, shredded (if you are using bagged slaw you can omit this)
  • 5 green onions, white parts cut lengthwise, green parts sliced.
  • 8 shitake mushrooms, stems removed, tops sliced.
  • 1 tablespoon fresh ginger, grated.
  • 2 cloves garlic, minced.
  • 1 tablespoon vinegar, I used red wine, but rice wine is optimal, use what you have, but not balsamic.
  • 1 tablespoon soy sauce
  • 2 tablespoons plus a bit extra for the wrappers, Hoisin sauce.
  • 2 teaspoons toasted sesame oil.
  • 1 tablespoon Sesame seeds for garnish.
  • 1 handful Asian Micro greens for garnish, totally optional.
  • 1 block firm tofu, drained, sliced, I baked ours (Pre-heat oven to 375, slice your tofu into four slices, rub hoisin and bragg’s on to each piece, place on a parchment lined sheet pan, bake 30 minutes, or stir fry it with garlic and ginger)
  • 2 tablespoons cooking oil of choice, I used canola.
  1. In a large skillet or wok over high heat oil till shimmering, add ginger and garlic, add white parts of green onions, add mushrooms, cook a few minutes till mushrooms brown a bit.
  2. Add sesame oil, cabbage, carrots, cook a few minutes, add vinegar and soy, stir, add tofu and 2 T of hoisin sauce, combine, add green parts of onions, test for seasoning adjust with salt and pepper if needed.
  3. Remove from heat. Warm your wrappers of choice, divide filling evenly into wrappers and top with a bit of sesame seeds and hoisin. Rock and roll em’ up…gobble em’ up! You won’t ever need to order take-out again! These are fast, easy, and full of veggies and flavor!

See what other Food52ers are saying.

  • andrea perlman
    andrea perlman
  • Barbara
  • Tim Done
    Tim Done
  • Johanna Rouba
    Johanna Rouba
  • sil entre jardins
    sil entre jardins
Chef de cuisine @Shelburne hotel Seaview, WA

19 Reviews

andrea P. March 23, 2021
I must have done something wrong. The rice wrappers were terrible and the moo shoo was mushooo!
jcasare March 24, 2021
Cooked too long maybe? I just barely stir fried. maybe drain, press and pre-cook the tofu and use firm or extra firm? Good luck if you try it again.
Richard S. October 3, 2019
Loved this dish As good, or better than, any Mu Shu we've had at restaurants. I roasted the tofu with vegetarian (but nothing which made it non-vegan which we are) hoisin and coconut aminos, and skipped the garnish of micro greens. Definitely 5 stars.
Barbara September 19, 2019
This is the best ever Mu Shu veggie dish I’ve ever tasted. Made my own Hoisin sauce ( yummy and eliminated the tofu. I will definitely be making this again, husband loved it as well. Thanks much for a delightful bursting with fresh flavors recipe!
jcasare May 31, 2019
Delicious. I did add a beaten egg as I associate that with mu shu. otherwise stuck to the recipe. Bagged cabbage worked great.
Tim D. May 21, 2019
Hell yeah!!! Ogdenites unite. Great recipe!
Emily March 9, 2019
Fantastic made them per the recipe. Used rice paper wrappers. Also, used a touch of chilli garlic sauce at the table. I will make these again real soon.
Johanna R. June 1, 2018
I get a plum sauce to put on is that a separate recipe. My local chinese has vegetarian moo shu and i dont know how to re heat the paper thin wrappers and i am in love with plum sauce. Any help here plrase. I can make it and control the oil. Great to have this version.
karon February 26, 2016
Curious of treatment of tofu. Do you put it on in a slab, or do you slice the baked slabs, or what?
Alexandra V. March 21, 2016
I slice it thinly.
Torry September 28, 2015
We had this for lunch today. It was delicious! I changed a few things because I always do. ;) I omitted the mushrooms and instead added some peanuts at the end. We also put some cilantro on with the micro greens. It was fantastic. The kids are asking for it to be moved into the regular rotation. Thanks!
Alexandra V. December 28, 2015
Thanks for the great feedback!
BABblingBeth April 22, 2015
Very tasty and easy! I didn't do the tofu. Instead served as a side dish with Chinese Style Honey Hoisin Sticky Ribs. Also added some fiddlehead ferns, could get creative with additional veggies. Thanks for the tip about using a bagged slaw mix to make life easier: I used Wegmans Asian Slaw, which was perfect.
Alexandra V. April 22, 2015
Thanks for giving it a go! Sooo glad it was successful! You can always sub whatever fresh veg you and have I used some chard the other day and it was great....egg can be used instead of tofu, that is the traditional route. Happy cooking!
sil E. January 13, 2014
Never heard of Mu Shu, but this recipe sure seems tasty!
loubaby January 12, 2014
I love MuShu Pork, so I am definitely going to try these..thanks so much for sharing
Alexandra V. January 12, 2014
My pleasure! Hope you enjoy it!
Pegeen January 11, 2014
Alexandra, these sound delicious. Can you add more details to the recipe about how you bake the tofu? (Temperature and length of time?) Thanks!
Alexandra V. January 11, 2014
Sure! Pre-heat oven to 375, slice your tofu into four slices, I like to dunk each piece in bragg’s liquid aminos to jazz up the flavor, place on a parchment lined sheet pan, bake 30 minutes.