Instructions: Wrap the Moo Shu Vegetables in Mandarin pancakes available in supermarkets and specialty stores or use thin flour tortillas.

Place tofu in medium bowl and toss with rice flour; set aside. In 10-inch nonstick skillet, heat 1 teaspoon oil over medium-high heat. Pour in egg and tilt pan to form thin omelet. Cook until set, about 30 seconds. Gently turn over and cook until lightly brown on other side, a few seconds. Remove from heat and let cool slightly. Roll omelet up into cylinder and cut crosswise into thin strips. Set aside.

Heat remaining oil over medium-high heat in same skillet and stir-fry garlic and red pepper flakes until fragrant, about 20 seconds. Add tofu and stir-fry until lightly golden, about 3 minutes. (It will break up a little; this is fine.) Add green onions, water chestnuts, bamboo shoots and bell pepper; stir-fry 1 minute. Add egg strips and sprouts and stir-fry briefly. Add hoisin, broth and sesame oil and stir-fry until liquid is almost evaporated, about 1 minute. Transfer to serving bowl and serve with warmed pancakes or tortillas with hoisin sauce on side. Diners should scoop about 1/2 cup of tofu mixture onto pancake or tortilla, garnish with hoisin and roll up like a burrito.

Makes 8 servings.

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