Asian Slaw with Tofu & Shiitake Mushrooms

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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.

 Asian Slaw with Tofu & Shiitake Mushrooms
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 1/4 cup reduced-sodium soy sauce

  • 2 1/2 tablespoons 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 tablespoons canola oil

  • 2 cups sliced shiitake mushroom caps

  • 2 teaspoons sesame oil

Directions
  1. 4 servings, about 2 cups each

  2. 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.

  3. Place cabbage and bok choy in a large serving bowl.

  4. 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.

  5. 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.


Nutritional Facts

Servings
4
Per serving
Calories
184
Carbohydrates
11g
Fat
12g
Saturated Fat
1g
Monounsaturated Fat
6g
Protein
9g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
342mg
Sodium
455mg
Added Sugars
0g
Exchanges
2 vegetable
1 medium-fat meat
2 fat (mono)
Carbohydrate Servings
1/2
Vitamin C (63% daily value)
Selenium (27% dv).

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