It’s beginning to look like I’m a bit fixated on lettuce wraps. Also, I’ve made it my personal mission to create vegan versions of every Chinese restaurant menu meal ever eaten. Great. Moo shu has been on my list for eons. It’s one of my favorite dishes when dining out or ordering in, but apparently I’m a bit reluctant to make it on my own, which I attribute completely to the fact that it’s wrapped up in cute little pain-in-the-butt-to-make pancakes. Maybe they’re not that much of a pain. I can’t say, because I haven’t felt like putting forth the effort. Every time moo shu comes to mind my mouth starts watering. Then I think about how I really should wrap it up in those little pancakes if I’m going to make it and then I sigh and forget about it for another month or two. I’ve heard it’s a good idea to replace my “shoulds” in life with “wants.” I should make pancakes for my moo shu tofu. What I really want to do is stuff it into something that’s already hanging out in the fridge. That’s what I’d do if I were making the dish for my own enjoyment and not blog material. I usually have a fridge full of lettuce leaves, so I went with that. Lettuce wraps have yet to disappoint, and it’s June, so I’m over carbs for at least three or four months. Feel free to wrap your moo shu in whatever you like. I’m all about the lettuce leaves, but if I had a fridge full of tortillas, you’d probably be reading a post for moo shu tortilla wraps. Using some of the large outer leaves from your cabbage is another option, as is store bought crepes, and of course, if you’re feeling really ambitious I’ve got no problem with you seeking out a recipe for some moo shu pancakes and stuffing it with the tofu and veggies I’ve provided in this recipe.
