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Moo Shu Vegetables

7-8 ounces firm tofu
2 tablespoons brown rice flour
2 teaspoons canola oil
3 teaspoons minced garlic
2 teaspoon crushed red pepper flakes,
1 cup chopped green onions
1/2 cup sliced water chestnuts
1/2 cup chopped bamboo shoots
1/2 medium red bell pepper, diced
1 cup mung bean sprouts
2 tablespoons hoisin sauce
4 large fat-free tortillas, warmed

Press the tofu to remove the water (putting it under weights and
letting drain for at least 15 minutes). Cut tofu into small cubes
and place in bowel with the brown rice flour and toss to thoroughly

Briefly stir-fry garlic and red pepper then add tofu and stir-fry
until lightly golden. Next add green onions, water chestnuts, bamboo
shoots and bell pepper; stir fry 1 minute. Add sprouts and stir-fry
another minute. Add hoisin, and a couple of tablespoons water if
sticking occurs, stir-fry 1 minute.

Remove from heat. Scoop about 1/2 cup of mixture onto warmed
tortilla, top with additional hoisin as desired and roll up like
a burrito.

For a more authentic dish, mandarin pancakes can be substituted
for the tortillas. More oil may be also added when stir-frying the
tofu for a more fried taste and texture.


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