New-Style Mushu Tofu

Name: New-Style Mushu Tofu (木须豆腐)
Cuisine: Chinese
Ingredients: 2 cups (360 g) diced Roma tomatoes (from 4 or 5); 1½ tablespoons soy sauce; 1 tablespoon toasted sesame oil; ½ cup (75 g) honey-roasted peanuts or chen pei peanuts; ½ cup (75 g) honey-roasted peanuts or chen pei peanuts; neutral oil, for deep-frying; 1 (16-ounce / 455 g) pack medium-firm or firm tofu, drained, cut into 1-inch cubes, and patted dry; 2 pinches of salt; 2 pinches of sugar; 1 pack (10 pieces) moo-shoo shells (see Note), defrosted if frozen; 2 cups (110 g) shredded iceberg lettuce; ½ cup (30 g) julienned scallions (green parts); ½ cup (120 ml) hoisin sauce; ¼ cup (60 ml) chili oil (homemade, or store-bought)

木须豆腐

Preparation info

Serves
4

Difficulty
Easy

Appears in

House of Nanking

By Kathy Fang and Peter Fang

Published 2025

About

KATHY: Mushu (or moo-shoo) pork is a quintessential dish you find at all the old-school Chinese restaurants. And what is there not to like about it? A greasy plate of pork stir-fried with cabbage, eggs, soy sauce, sugar, MSG, and onions, with pancakes to sop up all the delicious juices. It’s such a popular dish, every restaurant came up with mushu chicken, shrimp, tofu, beef, all done the same way.

My dad, being the person he is, wanted to change things up. So, he t

Ingredients

Asia
China
Main course
Vegan

Ingredients

Method