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Ingredients

• 1 tablespoon low-sodium soy sauce
• 8 ounces reduced-fat firm tofu, drained and cut into 3/4-inch cubes
• 2 cups sliced shiitake mushroom caps (about 8 ounces mushrooms)
• 2 cups packaged broccoli coleslaw (such as River Ranch)
• 1 cup red bell pepper, cut into 1/4-inch strips
• 1/2 cup (1/2-inch) diagonally cut green onions
• 1 tablespoon bottled minced garlic
• 1 teaspoon bottled ground fresh ginger (such as Spice World)
• 2 teaspoons dark sesame oil
• 2 tablespoons hoisin sauce
• 1/4 teaspoon crushed red pepper
• 8 (7-inch) flour tortillas
• 1/4 cup plum sauce

Description

Make Stir-Fried Moo Shu Vegetable Wraps For A Healthy Alternative To Chinese Take-out.

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