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1/4 cup reduced sodium Soy Sauce
2 1/2 Tablespoons fresh Lemon Juice
1 teaspoon Wasabi Powder
1 Garlic Clove, minced
12 ounces firm Silken Tofu, drained and cut into 1/2 inch cubes
4 cups lightly packed Napa Cabbage, shredded
2 cups lightly packed Bok Choy, shredded
2 Tablespoons Canola Oil
2 cups Shiitake Mushrooms, sliced
2 teaspoons toasted Sesame Oil
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Whisk soy sauce, lemon juice, wasabi powder, and garlic. Gently stir in tofu. Cover and marinate in the refrigerator for 15 min, 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 minute Add tofu; cook, stirring often, until the tofu is lightly browned, about 4 minute. Spoon tofu mixture over cabbage. Add reserved marinade to the skillet and bring to a boil, stirring. Pour hot marinade over the salad and toss gently to coat. Serve immediately.
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