Crispy Tofu and Bok Choy Salad
This makes a total of 3 servings of Crispy Tofu and Bok Choy Salad. Each serving comes out to be 398.59 Calories, 30.43g Fats, 6.68g Net Carbs, and 24.11g Protein.
Ingredients
Oven Baked Tofu
- 15 ounces extra firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon water
- 2 teaspoons minced garlic
- 1 tablespoon rice wine vinegar
- Juice ½ lemon
Bok Choy Salad
- 9 ounces bok choy
- 1 stalk green onion
- 2 tablespoons chopped cilantro
- 3 tablespoons coconut oil
- 2 tablespoons soy sauce
- 1 tablespoon sambal olek
- 1 tablespoon peanut butter
- Juice ½ lime
- 7 drops liquid stevia
Instructions
- Press the tofu dry, about 5-6 hours.
- Combine all of the ingredients for the marinade (soy sauce, sesame oil, water, garlic, vinegar, and lemon).
- Chop the tofu into squares and place in a plastic bag along with marinade. Let this marinate for at least 30 minutes, but preferably over night.
- Pre-heat oven to 350F. Place tofu on a baking sheet lined with parchment paper (or a silpat) and bake for 30-35 minutes.
- Mix all of the salad dressing ingredients together (except bok choy) in a bowl. Add cilantro and spring onion.
- Chop the bok choy into small slices, like you would cabbage.
- Remove the tofu from the oven and assemble your salad with tofu, bok choy, and sauce. Enjoy!