Ingredients for Asian Cole Slaw With Tofu Shiitake Mushrooms
- 2 tablespoons Reduced Sodium Soy Sauce
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Wasabi Powder
- 2 cloves Garlic Clove, minced
- 1 (14 ounce) package Firm Silken Tofu
- 1 small head Napa Cabbage
- 1 bunch Bok Choy
- 1 tablespoon Canola Oil
- 8 ounces Shiitake Mushrooms
- 1/2 teaspoon Toasted Sesame Oil
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How to Make Asian Cole Slaw With Tofu Shiitake Mushrooms
- Whisk together 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon wasabi powder, and 2 cloves minced garlic in a bowl.
- Add 1 block (14 oz) firm or extra-firm tofu, cut into bite-sized cubes, to the marinade.
- Cover and marinate in the refrigerator for at least 15 minutes, or up to 2 days (bring to room temperature before using).
- Shred 1 small head napa cabbage and 1 bunch bok choy. Place in a large serving bowl.
- Remove tofu from marinade, reserving the marinade. Pat tofu dry with paper towels.
- Heat 1 tablespoon canola oil in a large skillet or wok over medium-high heat.
- Add 8 oz shiitake mushrooms, sliced, and 1/2 teaspoon sesame oil. Cook, stirring often, for 2 minutes.
- Add the marinated tofu to the skillet. Cook, stirring often, until lightly browned, about 4 minutes.
- Transfer the tofu and mushroom mixture to the bowl with the cabbage and bok choy.
- Pour the reserved marinade into the skillet and bring to a boil, stirring constantly.
- Pour the hot marinade over the salad and toss gently to coat.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
24g
Fat
6g
Carbs
6g
