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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




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