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Mu Shu Tofu with Ginger Dried Plum Sauce

Provided by: Simple Cravings. Real Food.for the California Dried Plum Board

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Serves  6


Dried Plum Sauce
• 12 California Dried Plums (4.5 ounces)   
• 1/2 freshly squeezed lemon   
• 1/8 cup low-sodium soy sauce   
• 1 small diced garlic clove
• 1/2 tablespoon diced fresh ginger
• 1.5 teaspoons chopped shallot
• 1/2 teaspoon Sriracha   
• 1/2 cup water (optional for desired consistency)
Mu Shu Tofu   
• 1/4 cup low-sodium soy sauce   
• 1/2 freshly squeezed lemon   
• 1 tablespoon rice wine vinegar   
• 1 tablespoon honey   
• 1 tablespoon sesame oil   
• 1/8 cup vegetable oil   
• 1/2 package extra-firm tofu, cubed   
• 1/2 head cabbage, chopped   
• 12 small whole grain tortillas (optional) 


In a medium pot of medium heat, add dried plums, lemon, soy sauce, garlic, ginger, shallot, Sriracha and water. Bring to a boil and then simmer for 5 – 10 minutes.  Stir occasionally.  Blend together with an immersion blender until smooth - you can leave chunky, if desired. In a small bowl, whisk together soy sauce, lemon, rice wine vinegar, honey, sesame and vegetable oils; set aside. In a large pot or wok over medium high heat, add tofu, cabbage and other whisked ingredients.  Toss together and heat through.  Serve wrapped in whole grain tortillas schmeared with plum sauce or dollop the plum sauce on top of a heaping spoonful of the Mu Shu Tofu in a bowl.