Recipe by Enduring Gastronomy
To Make Ahead: The marinade will keep, covered, in the refrigerator for up to 2 days; bring to room temperature before using. The napa and bok choy can be shredded and kept in plastic storage bags in the refrigerator for up to 2 hours. (Eating Well, Spring 2003)
Top Review by Hey Jude
I got really excited when I discovered this recipe and I wasn't disappointed. I made this exactly as written, using baby bok choy...oh, and I did halve the amount of sesame oil as a little of that goes a long way for us (but it's so good as well), and it was excellent! My husband lingered at the table and picked through with his chopsticks. So simple, quick and easy for after work and made even easier by the well-written instructions. Thanks so much for sharing this recipe Foodie and please share more :)
- 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
Directions See How It's Made
- Whisk soy sauce, lemon juice, wasabi powder, and garlic. Gently stir in tofu. Cover and marinate in the refrigerator for 15 min, 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 minute Add tofu; cook, stirring often, until the tofu is lightly browned, about 4 minute.
- 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.