Stir-Fried Moo Shu Vegetable Wraps

• 1 tablespoon low-sodium soy sauce
• 8 ounces reduced-fat firm tofu, drained and cut into 3/4-inch cubes
• 2 cups sliced shiitake mushroom caps (about 8 ounces mushrooms)
• 2 cups packaged broccoli coleslaw (such as River Ranch)
• 1 cup red bell pepper, cut into 1/4-inch strips
• 1/2 cup (1/2-inch) diagonally cut green onions
• 1 tablespoon bottled minced garlic
• 1 teaspoon bottled ground fresh ginger (such as Spice World)
• 2 teaspoons dark sesame oil
• 2 tablespoons hoisin sauce
• 1/4 teaspoon crushed red pepper
• 8 (7-inch) flour tortillas
• 1/4 cup plum sauce

1. Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients (mushrooms through ginger) in a medium bowl.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add vegetables; stir-fry for 3 minutes. Add tofu; stir-fry 1 minute. Stir in hoisin sauce and crushed red pepper; stir-fry for 1 minute or until vegetables are crisp-tender.
3. Stack tortillas; wrap in damp paper towels, and microwave at high for 25 seconds. Spread 1 1/2 teaspoons plum sauce over each tortilla. Top each tortilla with about 1/3 cup tofu mixture; roll up.

soy sauce, firm tofu, shiitake mushroom, broccoli coleslaw, red bell pepper, green onions, garlic, bottled ground fresh ginger, dark sesame oil, hoisin sauce, red pepper, flour tortillas, plum sauce

Taken from www.myrecipes.com/recipe/stir-fried-moo-shu-vegetable-wraps (may not work)