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Moo-Shu Tempeh
Source: dLife

A delicious pancake filled with tempeh and mushrooms topped with plum sauce.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Difficult

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 272.0
Total Carbs 37.8 g
Dietary Fiber 3.1 g
Sugars 8.6 g
Total Fat 7.3 g
Saturated Fat 1.5 g
Unsaturated Fat 1.8 g
Potassium 354.4 mg
Protein 14.4 g
Sodium 502.7 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1 Meat , 1 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 oz  dried shiitake mushrooms
2 tbsp  tamari soy sauce
2 tsp  sesame oil
1 tbsp  fresh ginger root
1 tsp  sugar
8 oz  Tempeh
1 each  cooking spray
2 each  eggs
0 1/2 cup  cold water
2 tsp  cornstarch
0 1/2 cup  bamboo shoots
2 each  fresh green onions
0 1/2 cup  Sauce, plum
12 each  fresh green onions
Mandarin Pancakes

0.3333 cup  cold water
1 cup  white all purpose flour
1 each  cooking spray
  1. Soak mushrooms in boiling water for 15 minutes or until soft. Strain. Slice mushrooms, throwing away rough stems, and set aside.
  2. Whisk together soy sauce, sesame oil, gingerroot, and sugar. Spoon over tempeh in a bowl and let sit 30 minutes, stirring frequently.
  3. Heat a cooking spray coated frying pan over medium heat. Pour in the eggs and cook over low heat until scrambled, separating into small pieces. Take eggs out of frying pan and reserve.
  4. Place tempeh mixture in frying pan and heat over medium heat 2 to 3 minutes, stirring frequently. Whisk water and cornstarch and pour into frying pan. Add reserved mushrooms, bamboo shoots, and green onions. Let boil, stirring continuously until mixture is thick, about 1 minute. Whisk in egg and cook 1 minute.
  5. To serve, spoon 2 to 3 teaspoons plum sauce on a Mandarin pancake and top with 1/3 cup tempeh and green onion. Roll up and enjoy!
  6. Mandarin Pancake
  7. Whisk together water and flour until crumbling. Form into a large ball. Knead on a lightly floured surface until smooth and satiny, about 10 minutes. Let rest, wrapped for 30 minutes.
  8. Separate dough into 12 equal pieces and form in balls. Roll 2 balls into 3-inch circles. Spray 1 circle with cooking spray and top with remaining circle. Roll both circles together into a 6 inch circle being careful not to wrinkle dough when rolling.
  9. Heat a cooking spray coated frying pan over medium heat. Cook dough circle until pancake blisters and is the color of parchment paper, flipping a few times. Take pancake out of frying pan and take apart 2 pancakes with a knife.
  10. Continue on with same process until 12 pancakes are made.

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