Asian Slaw with Tofu & Shiitake Mushrooms
This is a simple and easy slaw, typical Asian style. Very healthy and savory.
Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
soy sauce, sodium reduced
|
|
| 2 ½ | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
wasabi powder
|
* |
| 1 | clove |
garlic
minced |
|
| 12 | ounces |
tofu
firm, drained and cut into 1/2-inch cubes |
|
| 4 | cups |
napa (Chinese) cabbage
lightly packed shredded |
|
| 2 | cups |
bok choy
lightly packed shredded |
|
| 2 | tablespoons |
canola oil
|
|
| 2 | cups |
mushrooms, shiitake
sliced, caps |
*
|
| 2 | teaspoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
soy sauce, sodium reduced
|
|
| 38 | ml |
lemon juice
|
|
| 5 | ml |
wasabi powder
|
* |
| 1 | clove |
garlic
minced |
|
| 346.8 | ml/g |
tofu
firm, drained and cut into 1/2-inch cubes |
|
| 946 | ml |
napa (Chinese) cabbage
lightly packed shredded |
|
| 473 | ml |
bok choy
lightly packed shredded |
|
| 3E+1 | ml |
canola oil
|
|
| 473 | ml |
mushrooms, shiitake
sliced, caps |
*
|
| 1E+1 | ml |
sesame oil
|
|
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.
