• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Mu Shui Tofu

  • Recipe Submitted by on

Category: Vegetarian, Asian

 Ingredients List

  • 1/2 Block of tofu, frozen,
  • - thawed & cut into thin
  • - strips
  • 1 pk Shitake mushrooms
  • 1 tb Grated fresh ginger
  • 1 Carrot, grated
  • 1 Green onion, sliced thin
  • 6 Leaves Chinese cabbage,
  • - sliced thin
  • 1 c Bean sprouts
  • 1 c Another vegetable, julienne
  • - sliced
  • 1 ts Chinese Five Spice Powder
  • 1/4 c Low sodium Tamari
  • 1 tb Sherry (optional)
  • 2 tb Cornstartch
  • Chinese Plum Sauce
  • Whole wheat chapati


Pour 2 cups boiling water over mushrooms and allow them to soak while
slicing other vegetables. Then drain mushrooms, cut off hard stems and
discard. Slice mushroom caps into thin strips.

In 1/4 cup water, saut”š ginger, carrot and any other long cooking optional
vegetable for 5 min. Add onions, cabbage, bean sprouts, mushrooms and any
optional fast cooking vegetable. Add the five spice, tamari, sherry and 1
T plum sauce. Cook and stir for 5 min. more. Add tofu strips. Add
cornstarch dissolved in 1/3 cup cold water. Bring to a boil and stir until
sauce thickens.

To stir, spread about 1/2 tsp of Plum sace down the center of a warm
chapati. Add some of the vegetable-tofu mixture and roll up the chapati.

HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice
or other whole grains.

From _The McGougall Health-supporting Cookbook Vol. I_, Mary McDougall
(contributed to book by Elaine French).

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