Asian Slaw with Tofu & Shiitake Mushrooms

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.