Mu Shu, the Chinese dish made with shredded cabbage, scallions, sesame oil and pork or chicken served with thin crepe-like wraps, takes me back to my freshman year in college.  My roommate and I used to order Mu Shu Chicken and eat it to our hearts content.  These days I enjoy Mu Shu with tofu.  It’s so delicious and the thing that makes it stand out for me is the plum sauce.  The juxtaposition of salty, sweet and tangy makes the plum sauce essential in this dish.  I’m going to use dried plums in this recipe - not only are they tasty, but so simple to use.

By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

California Dried Plums offer The Whole Package as they are naturally sweet, convenient and nutrient-dense snack, which means you get a great nutritional bang for each 100 calorie serving (a.k.a 4 dried plums).  Plus, emerging research suggests dried plums support healthy bones, and may support heart health, digestive health, immunity and healthy aging.

Now, let’s get cooking with California Dried Plums.  I am going to add some saltiness with soy sauce (try for low-sodium, of course) and spice it up with ginger, sriracha and a hint of garlic and shallots and balance out the flavors with freshly squeezed lemon juice.   The flavors meld together well as you bring the mixture to a boil and allow it to simmer for a few minutes.  Add some water to liquefy it even further, if need be. . . and then blend with my favorite kitchen gadget, an immersion blender.   No need to dirty an extra bowl - just mix right in the pot.

You can use this plum sauce in vegetable stir-fries, chicken, pork or duck dishes or as a dipping sauce for spring rolls.

 Mu Shu Tofu with Ginger Plum Sauce

 

Serves 6 (2 wraps each)

Ingredients for plum sauce

12 California Dried Plums (4.5 ounces)

1/2 freshly squeezed lemon

1/8 cup low-sodium soy sauce

1 small garlic clove, diced

1/2 Tablespoon fresh ginger, diced

1.5 teaspoons shallot, chopped

1/2 teaspoon sriracha

1/2 cup water (optional for desired consistency)

Ingredients for Mu Shu Tofu

1/2 package extra-firm tofu, rinsed and patted dry, cubed

1/2 head cabbage, washed and chopped

1/4 cup low-sodium soy sauce

1/2 freshly squeezed lemon

1 Tablespoon rice wine vinegar

1 Tablespoon honey

1 Tablespoon sesame oil

1/8 cup vegetable oil

12 small whole grain tortillas (optional)

Directions

In a medium pot of medium heat, add dried plums, lemon juice, soy sauce, garlic, ginger, shallot, sriracha and water. Bring to a boil and then simmer for 5 - 10 minutes.  Stir occasionally.  Blend together with an immersion blender until smooth - you can leave chunky, if desired.

In a small bowl, whisk together soy sauce, lemon juice, rice wine vinegar, honey, sesame and vegetable oils.  Set aside.

In a large pot or wok over medium high heat, add tofu, cabbage and other whisked ingredients.  Toss together and heat through.  Serve wrapped in whole grain tortillas schmeared with plum sauce or dollop the plum sauce on top of a heaping spoonful of the Mu Shu Tofu in a bowl. Enjoy!

Nutrition Information (per serving): Calories: 357, Total Fat: 13 g, Saturated Fat: 2 g, Trans Fat: 0 g, Sodium: 1,107 mg, Carbohydrates: 54 g, Dietary Fiber: 6 g, Sugars: 14 g, Protein 9 g

Enjoy eating simply!

-Vicki