Asian Slaw With Tofu And Shitake Mushrooms


1/4 cup Reduced-sodium soy sauce
2-1/2 tablespoons Fresh lemon juice
1 teaspoon Wasabi powder
1 clove Garlic, minced
12 ounces Firm silken tofu, drained and cut into 1/2-inch cubes
4 cups Lightly packed shredded napa cabbage (12 ounces)
2 cups Lightly packed shredded bok choy (6 ounces)
2 tablespoons Canola oil
2 cups Sliced shiitake mushroom caps (4 ounces)
2 teaspoons Toasted sesame oil


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