ASIAN COLE SLAW WITH TOFU & SHIITAKE MUSHROOMS
To Make Ahead: The marinade will keep, covered, in the refrigerator for up to 2 days; bring to room temperature before using. The napa and bok choy can be shredded and kept in plastic storage bags in the refrigerator for up to 2 hours. (Eating Well, Spring 2003)
Provided by Enduring Gastronomy
Categories Soy/Tofu
Time 40m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk soy sauce, lemon juice, wasabi powder, and garlic. Gently stir in tofu. Cover and marinate in the refrigerator for 15 min, stirring occasionally.
- Place cabbage and bok choy in a large serving bowl.
- 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 minute Add tofu; cook, stirring often, until the tofu is lightly browned, about 4 minute.
- Spoon tofu mixture over cabbage. Add reserved marinade to the skillet and bring to a boil, stirring. Pour hot marinade over the salad and toss gently to coat. Serve immediately.
Nutrition Facts : Calories 203.7, Fat 11.9, SaturatedFat 1.2, Sodium 594.5, Carbohydrate 18.1, Fiber 3, Sugar 6, Protein 9.3
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