A few weeks back we were being lazy, and found Chinese takeout in a nearby strip mall. The selection of vegetarian items was slim, but they did have vegetable Moo Shu. It was quite good, and it inspired us to try this recipe in the van. To make it easy, though, we went with the pre-packaged rainbow slaw and flour tortillas. Still yummy.

Ingredients:

• 1 package rainbow slaw
• 3-4 cloves garlic, sliced thin
• 1 thumb-sized piece of ginger, peeled and sliced into short thin strips
• 1 serrano pepper, sliced      
• ½ yellow onion
• ½ package firm tofu, cubed and pressed
• 1-2 Tbsp flour
• 2 eggs
• Olive oil
• Sesame oil
• Liquid Aminos (or soy sauce)
• Sweet chili sauce
• 6 small flour tortillas (you can substitute mandarin pancakes or lettuce wraps)
• Spring onions, chopped
• Lime wedges and sriracha

Preparation:

Scramble and cook the eggs in a nonstick pan. Set aside and cover. Toss the tofu in the flour and then fry in 1-2 Tbsp olive oil until browned on all sides. Set aside with the eggs and cover. Heat 1-2 Tbsp sesame oil in large pan to medium high heat and sauté the onions, garlic and ginger until fragrant and tender, about 5-7 minutes.

Add the rainbow slaw, 1 Tbsp liquid aminos and 1 Tbsp sweet chili sauce and toss with the onion mixture. Turn the heat down to medium and cook covered for another 4-5 minutes until just heated through and tender. Don’t overcook so that the slaw retains most of its color and some crunch. Remove the lid. If there is excess liquid in the bottom of the pan, pull the vegetables to the side of the pan and reduce until thickened. Taste, and adjust with additional liquid aminos (or salt) and sweet chili sauce as desired.

Add the scrambled eggs and fried tofu to the vegetables and toss. Let sit for a minute or so and serve on tortillas with spring onions, lime wedges and sriracha on the side.