Asian Shiitake Slaw
Marinade:
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
Directions
Sally Errey, RNCP, and Christel Gursche
Christel Gursche is the former Food Editor of alive.
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
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