Asian Slaw with Tofu & Shiitake Mushrooms

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.

Asian Slaw with Tofu & Shiitake Mushrooms Recipe

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4 Reviews for Asian Slaw with Tofu & Shiitake Mushrooms

04/14/2012

Anonymous

Recommends this recipe

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

Comments

02/12/2012

Anonymous

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

Comments

06/13/2011

siegel_emily

Recommends this recipe

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 sautéed 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

Comments

02/21/2011

bethika18

Recommends this recipe

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