Crispy Tofu and Bok Choy Salad

Ingredients

• [Bok Choy Salad] 9 oz Bok Choy
• [Bok Choy Salad] 1 Green Onion
• [Bok Choy Salad] 2 tbsp Cilantro
• [Bok Choy Salad] 3 tbsp Coconut Oil
• [Bok Choy Salad] 2 tbsp Soy Sauce
• [Bok Choy Salad] 1 tbsp Sambal Olek
• [Bok Choy Salad] 1 tbsp Peanut Butter
• [Bok Choy Salad] 1/2 Lime
• [Bok Choy Salad] 7 drops Stevia
• [Oven Baked Tofu] 15 oz Tofu
• [Oven Baked Tofu] 1 tbsp Soy Sauce
• [Oven Baked Tofu] 1 tbsp Sesame Oil
• [Oven Baked Tofu] 1 tbsp Water
• [Oven Baked Tofu] 2 tsp Garlic
• [Oven Baked Tofu] 1 tbsp Rice Vinegar

Instructions

1. Press the tofu dry, about 5-6 hours.
2. Combine all of the ingredients for the marinade (soy sauce, sesame oil, water, garlic, vinegar, and lemon).
3. Chop the tofu into squares and place in a plastic bag along with the marinade. Let this marinate for at least 30 minutes, but preferably overnight.
4. Preheat oven to 350F. Place tofu on a baking sheet lined with parchment paper (or a Silpat) and bake for 30-35 minutes.
5. Mix all of the salad dressing ingredients together (except bok choy) in a bowl. Add cilantro and spring onion.
6. Chop the bok choy into small slices, like you would cabbage.
7. Remove the tofu from the oven and assemble your salad with tofu, bok choy, and sauce.