This is one of those recipes a good friend would call a "kitchen sink" meal (as in "everything but the kitchen sink"), meaning I throw in whatever is in my fridge, and so every time it's different. The key ingredients are cabbage and hoisin sauce, and everything else just improves it.
1-1/2 cups broth or bouillon
1/4 cup soy sauce
2 T rice wine vinegar
1-2 T chopped garlic
1 small onion, chopped
1 small head of cabbage (about 2-3 cups chopped)
1 large carrot (about 1-2 cups sliced or shredded)
3-4 stalks bok choi (about 1 cup sliced)
2-3 stalks kale (about 1 cup chopped)
1-3 T canola oil
1-2 t sesame oil
1/4 cup hoisin sauce, plus extra for serving
1-2 T corn starch
Here's my favorite tofu trick: when you bring it home, store it immediately in the freezer. When ready to cook it, move the frozen brick to the fridge or put it in a bowl of warm water (in package) to defrost, depending on how much time you have before you're going to use it. This freezing-defrosting process creates a spongy texture that soaks up whatever flavors you add to it. The tofu also holds together better in cooking. Be sure to use firm or extra firm tofu. This time, I used a locally made tofu, which was already flavorful and delicious. No, all tofu isn't the same. But local, small batch tofu is more expensive than Trader Joe's, and so for me, it's a rare treat.
Because you're going to wrap the mu shu in pancakes, making small, thin pieces is best. These are less than 1" square and about 1/3" thick. Mix the bouillon or broth with soy sauce and vinegar, and add to the tofu to marinate.
Feel free to use any cabbage (red or white), chinese cabbage, and greens. Mushrooms are also a nice addition, but cook first before adding the cabbage. Non-vegan mu shu also includes egg, but I don't think it's missing anything without.
Cabbage, bok choi, kale, carrots. Isn't it pretty?
Remove the tofu from the pan and set aside.
Heat up more oil in the pan and add chopped garlic and onion. Stir fry until translucent and golden brown.
Leftovers go fine with rice or extra pancakes.
Nutrition per 2 filled pancake: 581 calories, 35g carbs, 19g fat, 20g protein. Plus, lots of fiber, vitamin A, vitamin C, calcium, and other important nutrients. If you don't stir-fry the tofu, it cuts down on the fat and calories.