Asian Cole Slaw With Tofu & Shiitake Mushrooms

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/4 cup reduced sodium soy sauce
• 2 1/2 tablespoons fresh lemon juice
• 1 teaspoon wasabi powder
• 1 garlic clove, minced
• 12 ounces firm silken tofu, drained and cut into 1/2 inch cubes
• 4 cups lightly packed napa cabbage, shredded (12 oz)
• 2 cups lightly packed bok choy, shredded (6 oz)
• 2 tablespoons canola oil
• 2 cups shiitake mushrooms, sliced (4 oz)
• 2 teaspoons toasted sesame oil

Recipe

• 1 whisk soy sauce, lemon juice, wasabi powder, and garlic. gently stir in tofu. cover and marinate in the refrigerator for 15 min, stirring occasionally.
• 2 place cabbage and bok choy in a large serving bowl.
• 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 minute add tofu; cook, stirring often, until the tofu is lightly browned, about 4 minute.
• 4 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.