Keto Vegetarian Crispy Tofu and Bok Choy Salad

Keto Vegetarian Crispy Tofu and Bok Choy Salad
Adapted from ruled.me
Keto Vegetarian Crispy Tofu and Bok Choy Salad

PREP TIME

330

minutes

TOTAL TIME

400

minutes

SERVINGS

3

servings

PREP TIME

330

minutes

TOTAL TIME

400

minutes

SERVINGS

3

servings

Adapted from ruled.me

Ingredients

  • Oven Baked Tofu

  • 15 15

    15 ounces extra firm tofu

  • 1 1

    1 tablespoon soy sauce

  • 1 1

    1 tablespoon sesame oil

  • 1 1

    1 tablespoon water

  • 2 2

    2 teaspoons minced garlic

  • 1 1

    1 tablespoon rice wine vinegar

  • 1/2

    1/2 lemon

  • Bok Choy Salad

  • 9 9

    9 ounces bok choy

  • 1 1

    1 stalk green onion

  • 2 2

    2 tablespoons chopped cilantro

  • 3 3

    3 tablespoons coconut oil

  • 2 2

    2 tablespoons soy sauce

  • 1 1

    1 tablespoon sambal olek

  • 1 1

    1 tablespoon peanut butter

  • 1/2

    1/2 lime

  • 7 7

    7 drops liquid stevia

  • Oven Baked Tofu

  • 15 15

    15 ounces extra firm tofu

  • 1 1

    1 tablespoon soy sauce

  • 1 1

    1 tablespoon sesame oil

  • 1 1

    1 tablespoon water

  • 2 2

    2 teaspoons minced garlic

  • 1 1

    1 tablespoon rice wine vinegar

  • 1/2

    1/2 lemon

  • Bok Choy Salad

  • 9 9

    9 ounces bok choy

  • 1 1

    1 stalk green onion

  • 2 2

    2 tablespoons chopped cilantro

  • 3 3

    3 tablespoons coconut oil

  • 2 2

    2 tablespoons soy sauce

  • 1 1

    1 tablespoon sambal olek

  • 1 1

    1 tablespoon peanut butter

  • 1/2

    1/2 lime

  • 7 7

    7 drops liquid stevia

  • Oven Baked Tofu

  • 15 15

    15 ounces extra firm tofu

  • 1 1

    1 tablespoon soy sauce

  • 1 1

    1 tablespoon sesame oil

  • 1 1

    1 tablespoon water

  • 2 2

    2 teaspoons minced garlic

  • 1 1

    1 tablespoon rice wine vinegar

  • 1/2

    1/2 lemon

  • Bok Choy Salad

  • 9 9

    9 ounces bok choy

  • 1 1

    1 stalk green onion

  • 2 2

    2 tablespoons chopped cilantro

  • 3 3

    3 tablespoons coconut oil

  • 2 2

    2 tablespoons soy sauce

  • 1 1

    1 tablespoon sambal olek

  • 1 1

    1 tablespoon peanut butter

  • 1/2

    1/2 lime

  • 7 7

    7 drops liquid stevia

Directions

Press the tofu, lay the tofu n a kitchen bowl and place something heavy over it like a cast iron skillet. It takes about 4-6 hours and you may need to replace the towel half way through. Once the tofu is pressed, combine all of the ingredients for the marinade, cut the tofu into squares and place in a plastic bag with the marinade for at least 30 minutes, but preferable over night. Preheat oven to 350, place tofu on baking sheet lined with a silat and bake for 30-35 minutes. Meanwhile, chop cilantro and spring onion. Mix all of the salad ingredients except lime juice and box chow in a bowl and add cilantro and onion. melt coconut oil by microwaving for 15 seconds. When the tofu is almost cooked, add lime juice to dressing and combine. Create salad by adding the Bok chow and dressing. 398.59 Calories, 30.43g Fats, 6.68g Net Carbs, and 24.11g Protein.

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