Moo Shu Tofu Bowls
with Cabbage, Scallions & Buttery Rice
- Soy
- Wheat
- Sesame
- Milk
This saucy, sweet, and spicy dish is ready in just 20 minutes—that’s faster than it takes to order delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!
Ingredients
2 unit
Scallions
1 unit
Lime
1 unit
Tofu
(Contains: Soy)
4 ounce
Shredded Red Cabbage
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
½ cup
Jasmine Rice
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1 ½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Thinly slice scallions, separating whites from greens. Quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
• Stir scallion whites and cabbage into pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes. • Stir in hoisin, chili sauce, 2 ½ TBSP sweet soy glaze (5 TBSP for 4 servings; we sent more), and ½ tsp sugar (1 tsp for 4) until thoroughly combined. Turn off heat. • Taste and season with juice from half the lime (whole lime for 4), salt, and pepper.
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish's delicious taste, though some found it overly sweet; consider reducing sweet soy glaze for a more balanced flavor.
- Ease of prep: Quick and easy to prepare, with several mentioning how fast it came together — perfect for a speedy meal 🍲.
- Suggestions: Add extra vegetables like spinach or carrots for more nutrition and color. Consider zesting lime into the rice for added zing.
- Portions: Some felt the portion was small; bulking up with additional vegetables could make it more satisfying.
- Tofu prep: Break tofu into small pieces and fry in oil until browned for a delicious meat-free alternative.
Reviews from our home cooks
Very good. Though the instructions said nothing about Tofu. It was about pork. I just broke the tofu up into small pieces and fried in Grapeseed oil. All the sauce packets made a perfect flavor. It was really tasty with great texture aided by the cabbage and green onion. Would also be good rolled up in rice sheet.
Prep easy but lacking something else, possibly complexity of flavor or another component missing. Restaurant Moo Shu has pancakes, maybe that is the missing ingredient. Thank you. Travel well.
Very flavorful. That sweet soy glaze needs to be put on everything. I also subbed tofu instead of pork and it was so good
We actually loved the flavors, the only reason we didn't give it 4 starts is the portion was sooo tiny! Any vegetable added in would have been great, the cabbage wasn't enough.
Substituted tofu-I crumbled and browned tofu in olive oil and it was delicious.
Wish it had more veggies! Added a handful of frozen carrots for more veggies and colors.
I didn't use the soy glaze OR Brown sugar...too sweet. But it was delicious without it. AND I added in a cabbage/carrot mix at the end for crunch.
Could have used more rice and a way to make it a little saltier. I'm sure the pork would be saltier. The tofu ends up being just sweet.
The cabbage dyed the tofu and unappealing color. Zesting the lime and adding it to the rice was an improvement.
I love the new tofu offerings! Please offer double tofu!
