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