Asian Slaw with Tofu & Shiitake Mushrooms

http://www.eatingwell.com/recipes/asian_slaw_with_tofu_shiitake_mushrooms.html

From EatingWell:  Spring 2003, 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

Ingredients

• 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

Preparation

1. 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.
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 minutes. Add the tofu; cook, stirring often, until the tofu is lightly browned, about 4 minutes.
4. 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

Per serving : 178 Calories; 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

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 medium-fat meat, 2 fat (mono)

Tips & Notes

• Note: Wasabi, a fiery condiment similar to horseradish, is made from the root of an Asian plant. It is available, as both a paste and a powder, in specialty stores and Asian markets.
• Ingredient Notes: Look for heads of napa that are tight, without any browned leaves.
• The best bok choy has large dark green leaves and small white stems—more leaf and less stem makes for a less bitter taste.