Asian Slaw with Tofu & Shiitake Mushrooms
330
This is a simple and easy slaw, typical Asian style. Very healthy and savory.
Ingredients
| ¼ | cup |
soy sauce, sodium reduced
|
|
| 2 ½ | 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 (Chinese) cabbage
lightly packed shredded |
|
| 2 | cups |
bok choy
lightly packed shredded |
|
| 2 | tablespoons |
canola oil
|
|
| 2 | cups |
mushrooms, shiitake
sliced, caps |
* |
| 2 | teaspoons |
sesame oil
|
Directions
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.
Nutrition Facts
Serving Size 149g (5.3 oz)Amount per Serving
Calories 11468% of calories from fat
% Daily Value *
Total Fat 9g
13%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 382mg
16%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
4%
Sugars g
Protein
13g
Vitamin A 26%
•
Vitamin C 27%
Calcium 25%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
Debbie McNally
I made this and substituted Bragg's Liquid Amminos for the soy sauce and it was amazing.
over 10 years ago