Asian Slaw With Tofu And Shiitake Mushrooms


UPDATED: Wednesday April 23, 2014 11:30 AM

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 2 1/2 tablespoons lemon juice
  • 1 teaspoon wasabi powder, (see Note)
  • 1 clove garlic, minced
  • 12 ounces firm silken tofu, drained and cut into 1/2-inch cubes
  • 4 cups lightly packed shredded napa cabbage
  • 2 cups lightly packed shredded bok choy
  • 2 tablespoons canola oil
  • 2 cups sliced shiitake mushroom caps
  • 2 teaspoons sesame oil

 

Recipe Directions:

Whisk soy sauce, lemon juice, wasabi powder and garlic in a medium bowl. Gently stir in tofu. Cover and marinate in the refrigerator for 15 minutes, stirring occasionally.

Place cabbage and bok choy in a large serving bowl.

Drain the tofu, reserving the marinade. Heat canola oil in a large skillet or wok over medium-high heat. Add mushrooms and sesame oil; cook, stirring often, for 2 minutes. Add the tofu; cook, stirring often, until the tofu is lightly browned, about 4 minutes.

Spoon the tofu mixture over cabbage. Add the reserved marinade to the pan and bring to a boil, stirring. Pour the hot marinade over the salad and toss gently to coat. Serve immediately.