alive logo

Asian Shiitake Slaw


    This versatile recipe can be served at room temperature or tossed together in a wok as a stir fry. Be sure to pick up baked tofu at the market–it is a much easier introduction for new tofu eaters. Bok choy or kale provides an excellent source of calcium and B vitamins.


    1/4 cup (60 ml) tamari soy sauce
    2 tbsp (30 ml) lemon juice
    1 tsp (5 ml) toasted sesame seed oil
    1 clove garlic, minced
    300 g baked tofu
    2 cups (500 ml) Napa cabbage, shredded
    3 cups bok choy or kale, shredded
    2 tbsp (30 ml) extra virgin olive oil
    2 cups (500 ml) shiitake mushrooms, sliced
    2 tsp (10 ml) toasted sesame seed oil

    In a medium bowl, whisk soy sauce, lemon juice, 1 tsp (5 ml) sesame oil, and garlic. Pour over tofu and marinate for about 15 minutes.

    Put cabbage and bok choy in a large serving bowl. Drain the tofu, reserving the marinade. Heat the olive oil in a skillet or wok over medium heat. Add mushrooms and remainder of sesame oil. Cook for 2 minutes, stirring often. Add the tofu and stir often, until the tofu is lightly browned. Spoon tofu mixture over cabbage. Add the marinade to the wok, heat to a boil and then add to the salad. Toss gently to coat and serve immediately.

    source: "Brain Food",  alive #252, October 2003


    Asian Shiitake Slaw




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.