Mu Shu Vegetables & Twice-Cooked Tofu with Wild Rice Crepes

Ingredients

• 6 Wild Rice Crepes
• 1 1/2 cup thinly sliced carrots
• 1 cup chopped scallions
• 1 cup sliced red onion
• 3 cups shredded Napa cabbage
• 1 cup bean sprouts
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 6 Tbsp Hoisin Sauce
• 1/4 cup low-sodium tamari sauce
• 1/4 cup honey
• 2 Tbsp sherry
• 1 tsp five spice powder
• 2 tsp minced ginger root
• 16 oz hard tofu, cut into six 1/2-inch pieces
• 1 Tbsp canola oil
• Combine tamari, honey, sherry, five spice powder and ginger in a bowl and mix well. Add tofu and marinate several hours or overnight in refrigerator.
• Prepare crepes and set aside.
• Spread 1 tablespoon hoisin sauce over each rice crepe. Top with 3/4 cup stir-fry vegetables and 2 pieces tofu. Fold in half.