Asian Cole Slaw With Tofu & Shiitake Mushrooms

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.

* Per serving · 4 servings · Values may vary.