Asian Cole Slaw With Tofu Shiitake Mushrooms Recipe

Ingredients for Asian Cole Slaw With Tofu Shiitake Mushrooms

• Reduced Sodium Soy Sauce
• Fresh Lemon Juice
• 1 teaspoon wasabi powder
• Garlic Clove
• Firm Silken Tofu
• Napa Cabbage
• 1 bunch bok choy, shredded
• 1 tablespoon canola oil
• Shiitake Mushrooms
• Toasted Sesame Oil

How to Make Asian Cole Slaw With Tofu Shiitake Mushrooms

1. Whisk together 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon wasabi powder, and 2 cloves minced garlic in a bowl.
2. Add 1 block (14 oz) firm or extra-firm tofu, cut into bite-sized cubes, to the marinade.
3. Cover and marinate in the refrigerator for at least 15 minutes, or up to 2 days (bring to room temperature before using).
4. Shred 1 small head napa cabbage and 1 bunch bok choy. Place in a large serving bowl.
5. Remove tofu from marinade, reserving the marinade. Pat tofu dry with paper towels.
6. Heat 1 tablespoon canola oil in a large skillet or wok over medium-high heat.
7. Add 8 oz shiitake mushrooms, sliced, and 1/2 teaspoon sesame oil. Cook, stirring often, for 2 minutes.
8. Add the marinated tofu to the skillet. Cook, stirring often, until lightly browned, about 4 minutes.
9. Transfer the tofu and mushroom mixture to the bowl with the cabbage and bok choy.
10. Pour the reserved marinade into the skillet and bring to a boil, stirring constantly.
11. Pour the hot marinade over the salad and toss gently to coat.
12. Serve immediately.