Crispy Tofu and Bok Choy Salad

Crispy Tofu and Bok Choy Salad

It's lunch o'clock! Today's menu is👌🏼

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
    How to prepare:
    1. Start by pressing the tofu. Lay the tofu in a kitchen towel and put something heavy over the top (like a cast iron skillet). It takes about 4-6 hours to dry out, and you may need to replace the kitchen towel half-way through.
    2. Once the tofu is pressed, work on your marinade. Combine all of the ingredients for the marinade (soy sauce, sesame oil, water, garlic, vinegar, and lemon).
    3. Chop the tofu into squares and place in a plastic bag along with the marinade. Let this marinate for at least 30 minutes, but preferably over night.
    4. Pre-heat oven to 350°F. Place tofu on a baking sheet lined with parchment paper (or a silpat) and bake for 30-35 minutes.
    5. As the tofu is cooked, get started on the bok choy salad. Chop cilantro and spring onion.
    6. Mix all of the other ingredients together (except lime juice and bok choy) in a bowl. Then add cilantro and spring onion. Note: You can microwave coconut oil for 10-15 seconds to allow it to melt.
    7. Once the tofu is almost cooked, add lime juice into the salad dressing and mix together.
    8. Chop the bok choy into small slices, as you would with cabbage.
    9. Remove the tofu from the oven and assemble your salad with tofu, bok choy, and sauce. Enjoy!

    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.

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