If you’ve been following my low-carb journey, you know I have zero patience for boring, soggy salads. I crave texture and bold flavors, which is exactly why this Keto Crispy Tofu and Bok Choy Salad has become my absolute go-to weekday lunch. It hits every single craving with its perfectly golden, crunchy tofu cubes and that spicy-sweet peanut dressing that I honestly could eat by the spoonful. It is filling, fresh, and proves that staying in ketosis doesn’t mean sacrificing the joy of eating!
Ingredients
For the Oven Baked Tofu
- 15.0 oz (425.2 g) extra firm tofu
- 1.0 tbsp. rice wine vinegar
- 1.0 tbsp. sesame oil
- 1.0 tbsp. soy sauce
- 0.7 tbsp. minced garlic
- Juice of 0.5 lemon
- 1.0 tbsp. water
For the Bok Choy Salad
- 9.0 oz (255.1 g) bok choy
- 1.0 tbsp. sambal olek
- 2.0 tbsp. chopped cilantro
- 1.0 stalk green onion
- 1.0 tbsp. peanut butter
- 7 drops liquid stevia
- 3.0 tbsp. coconut oil
- 2.0 tbsp. soy sauce
- Juice of 0.5 lime
Instructions
- Press the Tofu: Lay out a clean kitchen towel and place the 15.0 oz (425.2 g) of extra firm tofu on one half. Fold the towel over the tofu and press down firmly to absorb excess moisture. Place a heavy object (like a cast-iron skillet or heavy book) on top of the folded towel to keep the tofu pressed. Allow it to dry for approximately 6.0 hours; you may need to replace the towel halfway through if it becomes fully saturated.
- Prepare the Marinade: In a small mixing bowl, combine 1.0 tbsp. soy sauce, 0.7 tbsp. minced garlic, the juice of 0.5 lemon, 1.0 tbsp. sesame oil, 1.0 tbsp. water, and 1.0 tbsp. rice wine vinegar. Whisk well until combined.
- Marinate the Tofu: Once the tofu is sufficiently dry, chop it evenly into bite-sized square pieces. Place the tofu pieces into a large plastic zip-lock bag or a sealable container and pour in the prepared marinade. Seal it and let it sit for at least 0.5 hours (30 minutes), or leave it overnight in the refrigerator for a deeper flavor profile.
- Bake the Tofu: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the marinated tofu pieces in a single layer on the sheet and bake for 0.5 hours (30 minutes), or until the edges are golden and crispy.
- Prep the Salad Vegetables: While the tofu is baking, finely chop the 1.0 stalk of green onion and the 2.0 tbsp. of fresh cilantro.
- Mix the Dressing: In a separate large salad bowl, combine the 1.0 tbsp. sambal olek, 1.0 tbsp. peanut butter, 7 drops of liquid stevia, 3.0 tbsp. melted coconut oil, and 2.0 tbsp. soy sauce. Whisk thoroughly until the mixture is smooth and emulsified.
- Combine Greens: Add the chopped green onion and the chopped cilantro directly into the bowl with the dressing mixture.
- Finish the Dressing: Once the tofu is fully cooked and removed from the oven, squeeze the juice of 0.5 lime into the salad bowl with the dressing and herbs, then mix again to brighten the flavors.
- Assemble the Salad: Chop the 9.0 oz (255.1 g) of bok choy into bite-sized ribbons or chunks. Add both the warm cooked tofu and the chopped bok choy to the salad bowl containing the dressing. Toss everything well until the leaves and tofu are evenly coated.
- Serve: Plate the salad and serve immediately while the tofu is still warm and crispy.
Nutritional Information (Per Serving)
- Calories: ~530 kcal
- Total Fat: 44.0 g
- Total Carbohydrates: 13.0 g
- Dietary Fiber: 4.0 g
- Net Carbs: 9.0 g
- Protein: 25.0 g
- Sugar: 3.5 g
Pro Tips for the Perfect Crispy Tofu
- Don’t Skip the Press: The secret to truly crispy tofu is removing as much water as possible before marinating. If you rush the 6.0-hour pressing time, the tofu will steam inside the oven rather than bake, resulting in a soggy texture. If you are short on time, use a dedicated tofu press or freeze and thaw the tofu beforehand to expel moisture faster.
- Uniform Chopping: When cutting your 15.0 oz (425.2 g) block of tofu, aim for perfectly even cubes. This ensures that every piece bakes at the same rate, preventing some pieces from burning while others remain soft.
- Broil for the Finish: If you love an extra crunch, switch your oven to “Broil” for the last 2-3 minutes of baking. Keep a very close eye on it to prevent burning, but this quick blast of high heat can significantly enhance the texture.
- Room Temperature Ingredients: For the smoothest dressing, make sure your peanut butter and coconut oil are at room temperature or slightly warmed. If the coconut oil hits cold ingredients, it may clump up, making it harder to whisk into a smooth emulsion.
Frequently Asked Questions (FAQ)
Can I make this Keto Crispy Tofu and Bok Choy Salad ahead of time? Yes, but for the best texture, store the components separately. Keep the baked tofu in one airtight container and the chopped bok choy in another. Store the dressing in a small jar. When you are ready to eat, reheat the tofu slightly in an air fryer or oven to crisp it back up, then toss everything together. If you mix it all in advance, the bok choy will wilt and the tofu will lose its crunch.
Is this salad suitable for a strict vegan diet? Absolutely. This recipe uses 100% plant-based ingredients, including extra firm tofu, bok choy, and a dressing made from vegetable oils and peanut butter. Just ensure your specific brand of Sambal Olek and soy sauce are certified vegan, though most naturally are.
What can I substitute for peanut butter if I have an allergy? If you have a peanut allergy, you can easily substitute the 1.0 tbsp. of peanut butter with almond butter or sunflower seed butter. Both alternatives provide a similar creamy texture and rich flavor profile without kicking you out of ketosis.
How do I know if the bok choy is fresh? When selecting your 9.0 oz (255.1 g) of bok choy, look for stalks that are firm and bright white near the base. The leaves should be a vibrant dark green without any yellowing, wilting, or brown spots. Fresh bok choy will have a satisfying crunch that is essential for balancing the texture of this salad.
I really hope this Keto Crispy Tofu and Bok Choy Salad becomes a staple in your meal rotation just as it has in mine. It is the perfect example of how a few simple ingredients can come together to create something that is both nourishing and genuinely exciting to eat. With its satisfying crunch and bold, spicy-sweet dressing, you won’t even miss the carbs. Give this recipe a try for your next lunch or dinner, and please let me know in the comments how it turned out—I’d love to hear what you think!
