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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the tofu into sticks and spread out on a towel for the moisture to absorb. Blend and then simmer the plum sauce. Slice each of the vegetables. Flour the tofu sticks and start searing. Pull out the tofu sticks when done and keep warm. Wipe out the pan. Saute the mu shu veggies. Save time and use two different pans (although, there will be an extra pan to clean at the end). Warm the tortillas and place all of the ingredients at the table for folks to assemble their own.
Lightly floured and seared sticks of tofu are great in a stir-fry or as an extra protein for many dishes. The sweet white rice mochiko flour works well here. But, any all-purpose flour will reasonably substitute.
Plum sauce is a common Chinese sweet & sour condiment. This version uses fresh plums and a minimal amount of ingredients to create a slightly similar barbecue sauce. Adjust the seasonings to your personal taste. If you like more mild cuisine, start with just a pinch of the jalapeno and ginger, adding more to taste. If you like it extra spicy, red chili paste would blend in nicely. If your plums are oozing with sweetness you may be able to omit the honey.
A simple stir fry of vegetables is rolled into mu shu wraps or tortillas. A bit of hoisin sauce or a Homemade Asian Plum Barbecue Sauce is all that is needed to complete this dish. Add an extra protein such as tofu, chicken or pork if desired. Substitute other vegetables as they are available, such as a different cabbage or iceberg lettuce. Mirin is a sweet rice wine typically found in the Asian department of a grocery that can sell alcohol. If you cannot find it another white sweet wine or a dry white wine with a pinch of sugar can work instead. I have yet to try it, but apple juice may be a reasonable substitution as well.
