ASIAN COLE SLAW WITH TOFU & SHIITAKE MUSHROOMS
To Make Ahead: The marinade will keep, covered, in the refrigerator for up to 2 days; bring to room temperature before using. The napa and bok choy can be shredded and kept in plastic storage bags in the refrigerator for up to 2 hours. (Eating Well, Spring 2003)
Provided by Enduring Gastronomy
Categories Soy/Tofu
Time 40m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk soy sauce, lemon juice, wasabi powder, and garlic. Gently stir in tofu. Cover and marinate in the refrigerator for 15 min, stirring occasionally.
- Place cabbage and bok choy in a large serving bowl.
- Drain the tofu, reserving the marinade. Heat canola oil in a large skillet or wok over medium-high heat. Add mushrooms and sesame oil; cook, stirring often, for 2 minute Add tofu; cook, stirring often, until the tofu is lightly browned, about 4 minute.
- Spoon tofu mixture over cabbage. Add reserved marinade to the skillet and bring to a boil, stirring. Pour hot marinade over the salad and toss gently to coat. Serve immediately.
Nutrition Facts : Calories 203.7, Fat 11.9, SaturatedFat 1.2, Sodium 594.5, Carbohydrate 18.1, Fiber 3, Sugar 6, Protein 9.3
ASIAN COLE SLAW
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
- For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.
STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY
Make and share this Stir-Fried Shitake Mushrooms With Tofu and Bok Choy recipe from Food.com.
Provided by Kim Petro
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together cornstarch and 1 tsp.water in bowl.
- Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
- Heat 1 Tbs. canola oil in large skillet over medium high heat.
- Stir-fry tofu7 minutes, or until golden brown.
- Transfer to plate.
- Add 1 Tbs. oil to pan.
- Stir-fry bok choy 4 minutes, transfer to plate.
- Add remaining 1 Tbs. oil to pan.
- Stir-fry mushrooms 2 minutes or until tender.
- Return tofu and bok choy to pan.
- Stir in soy sauce mixture and stir-fry 1 minute until hot.
QUICK ASIAN-STYLE COLE SLAW
This was part of a recipe for tilapia tacos. I've tweaked it a bit and now make it as a side dish, not just as part of the taco. The last time I made it, I doubled everything and added small, thin strips of red bell pepper and about a handful of snow pea-pods, cut into thirds.
Provided by Linky
Categories Greens
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together mayo, lime juice, ginger and sesame oil.
- Add cole slaw mix, cilantro and onion and mix together.
- If desired, you can use 2 Tb mayo and 1 Tb chipotle mayo for a little spice.
Nutrition Facts : Calories 66.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 2.9, Sodium 88.6, Carbohydrate 7, Fiber 1.5, Sugar 2.9, Protein 0.9
SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
- Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
- Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
- Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams
ASIAN COLE SLAW WITH TOFU!
Make and share this Asian Cole Slaw With Tofu! recipe from Food.com.
Provided by Sharon123
Categories Soy/Tofu
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, toss together cabbage, carrots, green onions, peanuts, mint, basil and tofu.
- To make dressing, combine ingredients in a small bowl. Pour over slaw mixture and toss well. Serve immediately or refrigerate up to 1 hour. Enjoy!
Nutrition Facts : Calories 210, Fat 11.3, SaturatedFat 1.6, Sodium 1342.4, Carbohydrate 21, Fiber 6.6, Sugar 10.1, Protein 11.5
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