• 1 8-ounce package firm tofu, cut into 6 slices
• 2 tablespoons smoky spicy grilling sauce (such as House of Tsang)
• 1 tablespoon canola oil
• 2 cloves garlic, peeled and chopped
• 2 tablespoons gingerroot, peeled and chopped
• 1 10-ounce bag coleslaw mix
• 1 8-ounce bag shredded carrots
• 4 ounces sliced mixed mushrooms
• 1 cup bean sprouts
• ½ cup vegetable broth
• ¼ cup hoisin sauce
• 3 Tablespoons light soy sauce
• 6 scallions, sliced
• 1 teaspoon sesame oil
• 10 whole-wheat flour tortillas (such as Mission Life Balance)

1. Heat a grill pan over medium heat. Coat with cooking spray. Brush both sides of the tofu slices with the grilling sauce and grill for 3 minutes per side. Remove to a plate and cut into small cubes. Keep warm.
2. In a large nonstick skillet or wok, heat oil over medium-high heat. Add garlic and ginger and cook 30 seconds. Add coleslaw mix, carrots, mushrooms, bean sprouts and ¼ cup of the broth. Cook, stirring frequently, for 8 minutes.
3. Stir together remaining ¼ cup broth, hoisin sauce and soy sauce. Add to skillet and cook 2 minutes, stirring occasionally. Stir in the scallions, sesame oil and reserved tofu.
4. Serve with slightly warmed tortillas.

Makes: 10 wraps