Asian Slaw with Tofu & Shiitake Mushrooms

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Asian Slaw with Tofu & Shiitake Mushrooms

Asian Slaw with Tofu & Shiitake Mushrooms

A simple slaw is given an Asian twist with bok choy, napa cabbage and a soy-wasabi dressing. The vibrant flavors and rich textures make this a great introduction to tofu for novices and skeptics.

Serves 4

Prep Time 25 min

Total Time 40 min.

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.


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