Moo-shu Grace

The last time we saw our friend Grace, she had gathered a number of us around a steaming wok of sautéing leeks for this veggie version of moo-shu pork. Since then, she’s become “Missoula Grace” where she studies words and black bears. Whether she lugs around a wok on hiking trips or not, this recipe stuck with us.
Moo-shu Tofu with leeks
1 block extra firm tofu
3 Tbs. canola or vegetable oil
2 leeks
1 small bulb ginger, minced
6 cloves garlic, minced
3 celery stalks, chopped
1 can bamboo shoots
3 green onions, chopped
1 cup mung bean sprouts
3 Tbs. soy sauce
1 Tbs. rice wine vinegar
1/4 cup hoison sauce
6 medium-sized four toritillas
1. Press the tofu, wrapping it in paper towels and placing a phone book on top. Flip after 10 minutes and repeat. Chop it into small cubes about the size of dice.
2. In a large wok sauté the tofu cubes in canola oil on high heat. Stir every minute or two to keep from sticking. Cook for about 10 minutes, or until tofu starts to brown. Turn down to medium heat and let cook for another 2 minutes.
3. Cut your two leeks in half length-wise and rinse thoroughly to remove any dirt. Then slice in small half moons and add them to the wok along with the ginger, garlic and celery. Season to taste and cook for 5 minutes, stirring occasionally.
4. Open and drain the can of bamboo shoots and throw them into the wok with the green onions, bean sprouts, soy sauce, vinegar and hoison sauce. Stir the mixture and let cook for another 5 minutes.
5. Warm your tortillas and cut them in half, leaving half circles. Face up on a plate, slather the tortilla with more hoison sauce and spoon the moo-shu mixture on top.