Asian Cole Slaw With Tofu & Shiitake Mushrooms

• reduced sodium soy sauce↗1⁄4 cup
• fresh lemon juice↗2 1⁄2 tablespoons
• wasabi powder1 teaspoon
• garlic clove↗1

  minced

• firm silken tofu↗12 ounces

  drained and cut into 1/2 inch cubes

• napa cabbage4 cups

  lightly packed, shredded

• bok choy2 cups

  lightly packed, shredded

• canola oil↗2 tablespoons
• shiitake mushrooms↗2 cups

  sliced

• toasted sesame oil↗2 teaspoons

Step-by-step instructions

1. 1

   Whisk soy sauce, lemon juice, wasabi powder, and garlic. Gently stir in tofu. Cover and marinate in the refrigerator for 15 min, stirring occasionally.

2. 2

   Place cabbage and bok choy in a large serving bowl.

3. 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 minute Add tofu; cook, stirring often, until the tofu is lightly browned, about 4 minute.

4. 4

   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.