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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 25 min 40 min

Directions

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 Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 178
  • Carbohydrates: 11g
  • Fat: 12g
  • Protein: 9g
  • Dietary Fiber: 2g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 6g
  • Cholesterol: 0mg
  • Potassium: 330mg
  • Sodium: 598mg
  • Exchanges: 2 vegetable, 1 medium-fat meat, 2 fat (mono)
  • Carbohydrate Servings: 1/2

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