RECIPE OVERVIEW
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
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.
RECIPE TIPS
Ingredient Notes: Look for heads of napa that are tight, without any browned leaves.
Note: Wasabi, a fiery condiment similar to horseradish, is made from the root of an Asian plant. It is available, as both a paste and a powder, in specialty stores and Asian markets.
The best bok choy has large dark green leaves and small white stems—more leaf and less stem makes for a less bitter taste.
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