Baked tofu is wonderful. Instead of the soft, gooey, flavorless mess that people usually describe. You get a rich and flavorful little cube that has crunchy outsides. It’s almost like adding meaty croutons to a salad. Keto Crispy Tofu and Bok Choy Salad!
Keto Crispy Tofu and Bok Choy Salad
Bok Choy is something that I’ve had in the past, and not had the best experience with either. The last time I remember eating it was at my brother’s house when he was attempting to make an Asian stir-fry. The bok choy was rubbery and watery at the same time, and made me stay away from it for a few years.
But, raw bok choy is fantastic! It’s super crunchy, brings a distinct bitter taste to the party, and really balances out everything in this salad.
Preparation Keto Crispy Tofu and Bok Choy Salad
Oven Baked Tofu:
- 15 ounces extra firm tofu,
- 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.
- 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.