Keto crispy tofu and bok choy salad is the crunchy, spicy answer to sad low-carb lunches. Golden baked tofu cubes meet crisp bok choy, cilantro, and green onion under a creamy sambal-peanut dressing with a squeeze of lime. It makes two generous servings, and every component meal-preps beautifully.
Say goodbye to sad, soggy keto salads! If you’re like me and crave texture and bold flavors, this Keto Crispy Tofu and Bok Choy Salad will be your new obsession. We’re talking perfectly golden, crunchy tofu cubes tossed with fresh bok choy and a spicy-sweet peanut dressing you’ll want to eat by the spoonful. It’s filling, fresh, and proves that low-carb eating can be incredibly delicious and satisfying.
Ingredients
• For the Crispy Baked Tofu
• 15 oz / 425 g extra firm tofu, pressed and drained
• 1 tbsp (15 ml) rice wine vinegar
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) soy sauce or tamari
• 2 tsp minced garlic
• Juice of 1/2 lemon
• 1 tbsp (15 ml) water
• For the Salad & Peanut Dressing
• 9 oz / 255 g bok choy
• 1 tbsp sambal oelek
• 2 tbsp chopped fresh cilantro
• 1 green onion, thinly sliced
• 1 tbsp (15 ml) creamy peanut butter
• 7 drops liquid stevia, or to taste
• 3 tbsp (45 ml) coconut oil, melted
• 2 tbsp (30 ml) soy sauce or tamari
• Juice of 1/2 lime
Instructions
1. Press the Tofu: Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy object (like a cast-iron skillet) on top and press for at least 30 minutes to remove as much water as possible. Once pressed, cut the tofu into 1-inch cubes.
2. Marinate the Tofu: In a bowl or zip-top bag, whisk together 1 tbsp (15 ml) soy sauce, minced garlic, lemon juice, sesame oil, water, and rice wine vinegar. Add the tofu cubes, toss to coat, and let marinate for at least 30 minutes, or overnight in the fridge for best results.
3. Bake Until Crispy: Preheat your oven to 350°F / 175°C. Spread the marinated tofu in a single layer on a parchment-lined baking sheet. Bake for 30 minutes, flipping halfway through, until the edges are golden brown and crispy.
4. Make the Peanut Dressing: While the tofu bakes, whisk together the sambal oelek, peanut butter, liquid stevia, melted coconut oil, and 2 tbsp (30 ml) soy sauce in a large salad bowl until smooth.
5. Assemble the Salad: Thinly slice the bok choy and add it to the bowl with the dressing. Add the chopped cilantro and green onion. Just before serving, squeeze in the lime juice and add the warm, crispy tofu. Toss everything together until well-coated and serve immediately.
Nutritional Information
• Calories: 530 kcal
• Total Fat: 44 g
• Total Carbohydrates: 13 g (0.46 oz)
• Dietary Fiber: 4 g
• Net Carbs: 9 g (0.32 oz)
• Protein: 25 g
• Sugar: 3.5 g
Pro Tips
• Pro-Tips
• The secret to truly crispy tofu is removing as much water as possible. If you’re short on time, a dedicated tofu press works wonders and can get the job done in 15-20 minutes.
• For an extra-crunchy finish, switch your oven to broil for the last 2-3 minutes of baking. Keep a very close eye on it to prevent burning!
• For the smoothest dressing, ensure your peanut butter and coconut oil are at room temperature. Cold can cause the coconut oil to seize and clump.
• To make this salad ahead of time, store the baked tofu, chopped bok choy, and dressing in separate airtight containers in the fridge. Reheat the tofu in an air fryer or oven to restore its crispiness before tossing everything together.
FAQ
Q: What if I don’t have a tofu press
A: No problem! You can wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object, like a cast-iron skillet or a stack of books, on top for at least 30 minutes. The goal is to remove as much water as possible for the crispiest results.
Q: Can I make this keto salad ahead of time
A: Yes, you can prep the components separately. Store the baked tofu, chopped bok choy, and peanut dressing in individual airtight containers in the fridge. To serve, reheat the tofu in an oven or air fryer to restore its crispiness before tossing everything together.
Q: My peanut dressing is clumpy, what went wrong
A: Clumping usually occurs when melted coconut oil hits cold ingredients like peanut butter straight from the fridge. For a perfectly smooth dressing, ensure your peanut butter is at room temperature before you start whisking.
Q: Can I use an air fryer instead of the oven for the tofu
A: Absolutely! An air fryer is a fantastic way to get extra crispy tofu. After marinating, place the tofu cubes in a single layer in your air fryer basket and cook at 375°F (190°C) for 15-20 minutes, shaking the basket halfway through, until golden and crispy.
Pro Tips
- Press the tofu for at least 30 minutes before marinating — a heavy cast-iron skillet on top does the job. Removing that water is the difference between crispy cubes and chewy ones.
- Switch the oven to broil for the last 2-3 minutes of baking for an extra-crunchy finish. Stay close, though, because the edges go from golden to burnt quickly.
- Keep the peanut butter and coconut oil at room temperature before whisking the dressing. Cold ingredients make the coconut oil seize into clumps instead of emulsifying.
- For make-ahead lunches, store the baked tofu, chopped bok choy, and dressing in separate containers. Reheat the tofu in an air fryer or oven just before tossing so it crisps back up.
- Use tamari instead of soy sauce if you want the salad gluten-free. The same 2 tbsp amount seasons both the marinade and the dressing.
Frequently Asked Questions
Can I make this crispy tofu salad ahead of time?
Yes, as long as you keep the tofu, bok choy, and dressing in separate airtight containers. Assemble just before serving and reheat the tofu first to restore the crunch.
Is this salad keto-friendly?
Each serving lands around 9 g net carbs (13 g total, 4 g fiber) with 25 g protein and 44 g fat. The bok choy and peanut butter are the main carb contributors, so it fits a standard keto day well.
How do I keep the tofu actually crispy?
Press out as much water as possible, marinate at least 30 minutes, and bake the cubes in a single layer at 350°F / 175°C, flipping halfway. Tossing it with the dressing while warm also helps it stay crisp on the plate.
Can I make the dressing without peanut butter?
Swap in the same amount of almond or sunflower seed butter — both blend smoothly with the melted coconut oil. Keep the sambal oelek and lime so the sweet-heat balance stays intact.
Recipe card below.
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Keto Crispy Tofu and Bok Choy Salad
Ingredients
Method
- Press the Tofu: Wrap the tofu block in a clean kitchen towel or paper towels.
- Place a heavy object (like a cast-iron skillet) on top and press for at least 30 minutes to remove as much water as possible.
- Once pressed, cut the tofu into 1-inch cubes.
- Marinate the Tofu: In a bowl or zip-top bag, whisk together 1 tbsp (15 ml) soy sauce, minced garlic, lemon juice, sesame oil, water, and rice wine vinegar.
- Add the tofu cubes, toss to coat, and let marinate for at least 30 minutes, or overnight in the fridge for best results.
- Bake Until Crispy: Preheat your oven to 350°F / 175°C.
- Spread the marinated tofu in a single layer on a parchment-lined baking sheet.
- Bake for 30 minutes, flipping halfway through, until the edges are golden brown and crispy.
- Make the Peanut Dressing: While the tofu bakes, whisk together the sambal oelek, peanut butter, liquid stevia, melted coconut oil, and 2 tbsp (30 ml) soy sauce in a large salad bowl until smooth.
- Assemble the Salad: Thinly slice the bok choy and add it to the bowl with the dressing.
- Add the chopped cilantro and green onion. Just before serving, squeeze in the lime juice and add the warm, crispy tofu.
- Toss everything together until well-coated and serve immediately.
