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. Source: EatingWell Magazine, Spring 2003

EatingWell Test Kitchen
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Ingredients

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.

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  • 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.

Tips

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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

182 calories; 11.7 g total fat; 598 mg sodium. 11.1 g carbohydrates; 8.7 g protein; Full Nutrition

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/05/2017
I d make this again but probably add a teaspoon of sugar or honey to the marinade. I might also try replacing the wasabi with ginger. Read More
Rating: 4 stars
04/14/2012
Flavorful and Fast this recipe was fantastic. Made it exactly as listed. My Dh and I ate it all. Loved the texture of silken tofu. I've always used firm so was a little skeptical. While my tofu fell apart and did not stay whole as in the pictures it gave the salad a nice texture...like scrambled eggs. think I will add more mushrooms next time as their flavor was the key. Pros: Full of goodnesss Read More
Rating: 4 stars
02/12/2012
Great Tofu Recipe recently started eating tofu and experimenting with certain recipes. I've tried seasonings and other flavorings to try and spice up the tofu taste. I've tried this recipe and I thought it had a great taste. One of the best things I recommend using though is the tofu press from Tofuxpress. It makes the cooking of tofu so much easier rather it be grilled baked or stir fried. Fantastic recipe!!!I Pros: Gives Tofu an outstanding taste Cons: NONE! Read More
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Rating: 5 stars
10/29/2011
Fantastic! It tastes wonderful and has a lovely crisp texture. I used a fair amount of horseradish sauce (about 3 tbs) instead of wasabi and loved the spicy flavor. Pros: quick simple flavorful vegan Cons: didn't last long enough for leftovers:) Read More
Rating: 5 stars
10/29/2011
Wow this was sooo delicious! This dish was soooo delicious! I did make some changes though: I halved the recipe (to make it for 2) but left the amount of wasabi and garlic the same. I marinated the tofu for closer to an hour stirring it every 15 minutes or so. I also placed a couple dried porcini mushroom caps in hot water let them soak for about 15 minutes then gently squeezed out the water (which I reserved for later) and chopped them into small pieces. I sauteed the rehydrated mushrooms with the fresh mushrooms (I used crimini mushrooms instead of shitake since that's what I had on hand) with the oil then added the tofu. Once I removed the tofu/mushroom mixture I heated up the reserved mushroom water (from when I hydrated the dried mushroom) with a pinch of red pepper flakes and a little marinade then added the cabbage (I used regular green cabbage thinly sliced) and bok choy. I stirred the greens constantly for a few minutes until they were softened then added them to the bowl with the tofu and mushrooms. After heating the remaining marinade I stirred in cooked quinoa (from 1/4c dry) then mixed everything together. The combination made for a delicious hearty and complete meal. I am giving this recipe 5 stars (a first!) even though my rating is based on the additions and changes I made. Pros: Easy to make and very filling without being heavy Read More