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Ingredients

Vegetable cooking spray
1 tablespoon Peanut or sesame oil
2 tablespoons Grated fresh ginger
1 clove Garlic, minced
8 ounces Fresh shiitake mushrooms, stems removed and wiped clean, cut into ½ inch slices
8 ounces Pre-baked seasoned tofu, cut into bite-size pieces
1 bunch Asparagus, tough ends trimmed, sliced on the diagonal
1 bunch Green onions, white and most of green parts, sliced on the diagonal
Freshly ground black pepper
1 tablespoon Tamari
1 Small head napa cabbage, shredded
4 -inch piece daikon radish, peeled and cut into thin matchsticks
2 Medium carrots, cut into thin matchsticks
½ cup Roasted cashews
Dressing
1 tablespoon Finely grated fresh ginger
3 tablespoons White miso paste
¼ cup Unseasoned rice vinegar
2 tablespoons Mild honey
½ cup Silk® Soymilk Plain
½ cup Canola or sesame oil (not toasted)
1 tablespoon Toasted sesame oil

Preparation

pray a wok or skillet with cooking spray, add the peanut oil, and heat over medium-high heat. Add the ginger and garlic and stir-fry for 2 to 3 minutes. Add the mushrooms and cook until tender and browned. Add the tofu and cook for 2 minutes more. Add the asparagus and green onions and cook for about 40 seconds. Season with pepper to taste and add tamari.

To make the dressing, combine the ginger, miso, rice vinegar, honey, soy milk, aoil, and sesame oil in a blender and puree until smooth and creamy.

In a large bowl toss the cabbage, daikon, and carrots together with some of the dressing and place on individual plates or on 1 large platter. Arrange the tofu mixture on top of the salad. Garnish with the cashews and serve with additional dressing.

Cook's Notes

i used ordinary mushrooms. reduced the oil in the dressing. added a little water to help saute the mushrooms. shredded the daikon, carrot and napa cabbage in food processor.

Nutrition Information