Asian Cole Slaw With Tofu & Shiitake Mushrooms

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)

• Ready In: 40 mins
• Serves: 4
• Yields: 8 cups

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

Directions

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.