Asian Slaw with Tofu & Shiitake Mushrooms

This is a simple and easy slaw, typical Asian style. Very healthy and savory.

35 minutes Prep: 10 minutes Cook: 25 minutes

118 calories per serving view nutrition facts

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1/4	cup	soy sauce, sodium reduced
2 1/2	tablespoons	lemon juice
1	teaspoon	wasabi powder
1	clove	garlic	minced
12	ounces	tofu	firm, drained and cut into 1/2-inch cubes
4	cups	napa cabbage	lightly packed shredded
2	cups	bok choy	lightly packed shredded
2	tablespoons	canola oil
2	cups	mushrooms, shitake	sliced, caps
2	teaspoons	sesame oil

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.

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 minutes.

Add the tofu; cook, stirring often, until the tofu is lightly browned, about 4 minutes.

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.

Serving Size 182g

Amount per Serving

Calories 118 69% of calories from fat