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.

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