Vegetarian: Mu Shu Vegetables 03 by Recipe Cottage

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	Mu Shu Vegetables 03

		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 cover. 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.