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



  • 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.


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; 1.2 g saturated fat; 598 mg sodium. 328 mg potassium; 11.1 g carbohydrates; 2.2 g fiber; 4 g sugar; 8.7 g protein; 2564 IU vitamin a iu; 41 mg vitamin c; 31 mcg folate; 109 mg calcium; 2 mg iron; 40 mg magnesium;

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