Asian Cole Slaw With Tofu Shiitake Mushrooms

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To make ahead: the marinade will keep, covered, in the refrigerator for up to 2 days; bring to room temperature before using. The napa and bok choy can be shredded and kept in plastic storage bags in the refrigerator for up to 2 hours. (eating well, spring 2003)

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Steps

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Whisk soy sauce , lemon juice , wasabi powder , and garlic.

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Gently stir in tofu.

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Cover and marinate in the refrigerator for 15 min , stirring occasionally.

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Place cabbage and bok choy in a large serving bowl.

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Drain the tofu , reserving the marinade.

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Heat canola oil in a large skillet or wok over medium-high heat.

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Add mushrooms and sesame oil.

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Cook , stirring often , for 2 minute add tofu.

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Cook , stirring often , until the tofu is lightly browned , about 4 minute.

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Spoon tofu mixture over cabbage.

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Add reserved marinade to the skillet and bring to a boil , stirring.

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Pour hot marinade over the salad and toss gently to coat.

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Serve immediately.

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Ingredients

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reduced sodium soy sauce, fresh lemon juice, wasabi powder, garlic clove, firm silken tofu, napa cabbage, bok choy, canola oil, shiitake mushrooms, toasted sesame oil