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.