Ingredients

• 1/4 cup reduced-sodium soy sauce
• 2 1/2 tablespoon 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, (see Ingredient note)
• 2 cups lightly packed shredded bok choy, (see Ingredient note)
• 2 tablespoon canola oil
• 2 cups sliced shiitake mushroom caps
• 2 teaspoons sesame oil

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Cooking Directions

Step 1

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.

Step 2

Place cabbage and bok choy in a large serving bowl.

Step 3

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.

Step 4

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.