Mu shu lettuce cups with braised tofu and wood ear mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mu shu lettuce cups with braised tofu and wood ear mushrooms

Mu shu lettuce cups with braised tofu and wood ear mushrooms

Gluten-Free Friendly, Dairy-Free, Vegan, <600 Calories, Protein Plus

2 Servings, 520 Calories/Serving

20 Minutes

Recycle your takeout menus: our fast, easy vegan spin on a Chinese-American classic comes with our house-made hoisin, a sweet-tart Asian barbecue sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ounce dried wood ear mushrooms
  • ½ pound Hodo organic braised tofu
  • 3 organic scallions
  • 5 ounces organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • Sunbasket stir-fry blend (coconut aminos - toasted sesame oil - garlic - ginger)
  • 1 head organic baby iceberg or other lettuce
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket hoisin (almond butter - coconut aminos - pumpkin puree - dried plums - molasses - coconut vinegar - toasted sesame oil - kosher salt - granulated garlic)

Nutrition per serving

Calories 520, Total Fat 28g (36% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 810mg (35% DV), Total Carb. 48g (17% DV), Fiber 10g (36% DV), Total Sugars 17g (Incl. 2g Added Sugars, 4% DV), Protein 26g
Contains: Tree Nuts (almond), Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the mushrooms

In a medium bowl, cover the wood ear mushrooms with very hot tap water and let soak until softened, 10 to 15 minutes.
While the mushrooms soak, prepare the tofu.


Prep and brown the tofu

  • Crumble or cut the tofu into ½-inch pieces.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan. While the tofu cooks, prepare the vegetables.


Prep the vegetables; cook the mu shu ingredients

  • Drain and thinly slice the mushrooms.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
In the same pan used for the tofu, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the cabbage and carrots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 4 minutes.
Add the tofu, mushrooms, and stir-fry blend and cook, stirring occasionally, until the mushrooms start to soften, 2 to 4 minutes. Remove from the heat, stir in the scallions, and season to taste with salt and pepper.
While the mu shu ingredients cook, prepare the lettuce and cilantro.


Prep the lettuce and cilantro

  • Trim the root end from the lettuce; separate the leaves.
  • Coarsely chop the cilantro.


Using half the hoisin and working with 1 lettuce leaf at a time, spread on a thin layer of hoisin. Top the leaves with the vegetables and tofu. Garnish with the cilantro and serve the remaining hoisin on the side. Alternatively, set out all the ingredients and invite everyone to assemble their own lettuce cups.
Kids Can!
  • Crumble the tofu.
  • Line a plate with paper towels.
  • Separate the lettuce leaves.
  • Help assemble the lettuce cups.