Curried Tofu With Asian Slaw Recipes

ASIAN COLE SLAW WITH TOFU!

Asian Cole Slaw With Tofu! image

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

Ingredients

1 small green cabbage, shredded
2 cups shredded carrots
6 green onions, chopped small
1/2 cup chopped salted peanuts
1/2 cup chopped of fresh mint
1/2 cup chopped fresh basil
1 cup finely diced tofu
1/4 cup freshly squeezed lime juice
2 tablespoons fish sauce
1/4 cup soy sauce
2 tablespoons seasoned rice wine vinegar
1 -2 tablespoon sugar
2 garlic cloves, minced
1 small hot chili pepper, minced (such as serrano or bird chile) (optional)

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

ASIAN COLE SLAW WITH TOFU & SHIITAKE MUSHROOMS

Asian Cole Slaw With Tofu & Shiitake Mushrooms image

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

Ingredients

1/4 cup reduced sodium soy sauce
2 1/2 tablespoons fresh lemon juice
1 teaspoon wasabi powder
1 garlic clove, minced
12 ounces firm silken tofu, drained and cut into 1/2 inch cubes
4 cups lightly packed napa cabbage, shredded (12 oz)
2 cups lightly packed bok choy, shredded (6 oz)
2 tablespoons canola oil
2 cups shiitake mushrooms, sliced (4 oz)
2 teaspoons toasted sesame oil

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

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