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Crispy Tofu and Bok Choy Salad

For the Oven Baked Tofu

• 15.0 ounces (425.2 grams) 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 ounces (255.1 grams) 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

1. Press the Tofu: Lay out a kitchen towel and place the 15.0 ounces (425.2 grams) of tofu on one half. Fold the towel over the tofu and press down to absorb moisture. Place a heavy object 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 saturated.

2. Prepare the Marinade: In a mixing bowl, combine 1.0 tbsp soy sauce, 0.7 tbsp minced garlic, the juice of 0.5 lemon, 1.0 tbsp sesame oil, and 1.0 tbsp rice wine vinegar. Whisk well.

3. Marinate: Once the tofu is dry, chop it evenly into square pieces. Place the tofu pieces into a plastic bag or sealed container and pour in the marinade. Let it sit for at least 0.5 hours (30 minutes), or leave it overnight for a deeper flavor profile.

4. Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the marinated tofu on the sheet and bake for 0.5 hours (30 minutes) until crispy.

5. Prep the Salad Vegetables: While the tofu bakes, chop the 1.0 stalk of green onion and the 2.0 tbsp of cilantro.

6. Mix the Dressing: In a separate large bowl, combine the 1.0 tbsp sambal olek, 1.0 tbsp peanut butter, 7 drops of liquid stevia, 3.0 tbsp coconut oil, and 2.0 tbsp soy sauce. Mix thoroughly.

7. Combine Greens: Add the chopped green onion and cilantro to the dressing mixture.

8. Finish the Dressing: Once the tofu is fully cooked, add the juice of 0.5 lime to the salad bowl and mix again.

9. Assemble: Chop the 9.0 ounces (255.1 grams) of bok choy. Add both the cooked tofu and the chopped bok choy to the salad bowl containing the dressing. Toss well to coat.

10. Serve: Serve immediately.

Note: These values are approximate and calculated based on the specific ingredients provided. The recipe yields approximately 2 main servings.

Per Serving (1/2 of recipe)

• Calories: ~530 kcal

• Total Fat: 44.0 grams

• Total Carbohydrates: 13.0 grams

  • Dietary Fiber: 4.0 grams

  • Net Carbs: 9.0 grams

• Protein: 25.0 grams

• Sugar: 3.5 grams

Total Recipe (Full Batch)

• Calories: ~1,060 kcal

• Total Fat: 88.0 grams

• Total Carbohydrates: 26.0 grams

  • Dietary Fiber: 8.0 grams

  • Net Carbs: 18.0 grams

• Protein: 50.0 grams

Key Nutritional Highlights:

• High Fat / Keto-Friendly: Due to the 3.0 tbsp of coconut oil, 1.0 tbsp of sesame oil, and peanut butter, this meal is calorically dense with healthy fats, making it suitable for low-carb or ketogenic diets.

• High Protein: The 15.0 ounces of extra firm tofu provides a substantial protein base for a plant-based meal.