The EatingWell Diabetes Cookbook (2005)
A simple slaw is given an Asian twist with bok choy, napa cabbage and a soy-wasabi dressing. The vibrant flavors and rich textures make this a great introduction to tofu for novices and skeptics.
4 servings, about 2 cups each
Active Time: 25 minutes |
Total Time: 40 minutes
1/4 cup reduced-sodium soy sauce
2 1/2 tablespoons lemon juice
1 teaspoon wasabi powder, (see Note)
1 clove garlic, minced
12 ounces firm silken tofu, drained and cut into 1/2-inch cubes
4 cups lightly packed shredded napa cabbage, (see Ingredient note)
2 cups lightly packed shredded bok choy, (see Ingredient note)
2 tablespoons canola oil
2 cups sliced shiitake mushroom 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.
Per serving :
12 g Fat;
1 g Sat;
6 g Mono;
0 mg Cholesterol;
11 g Carbohydrates;
9 g Protein;
2 g Fiber;
598 mg Sodium;
330 mg Potassium