Asian Slaw with Tofu & Shiitake Mushrooms

4 Reviews
From: EatingWell Magazine Spring 2003

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.

Ingredients 4 servings

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  • 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

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about 2 cups
  • Per serving: 182 calories; 12 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 9 g protein; 31 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 2564 IU vitamin A; 41 mg vitamin C; 109 mg calcium; 2 mg iron; 598 mg sodium; 328 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable 1 medium-fat meat 2 fat (mono)

Reviews 4

April 14, 2012
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By: EatingWell User
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
February 12, 2012
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By: EatingWell User
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!
June 13, 2011
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By: Peanut
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 saut+¬ed the rehydrated mushrooms with the fresh mushrooms (I used crimini mushrooms instead of shitake, since thatGÇÖs 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
February 21, 2011
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By: bethika
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 :)