Loading

Loading

Tofu and Bok Choy Salad

Tofu and Bok Choy Salad

  • Share Page:
Serves: 3
V
MacroValue
Carbs:6 g
Fat:28.5 g
Protein:23.4 g

Ingredients:

For Tofu:

  • 450 g Tofu
  • 1 ½ tbsp Soy Sauce
  • 2 tsp Garlic
  • 1 tbsp Apple Cider Vinegar
  • 1 Lemon

For Bok Choy Salad:

  • 250 g Bok Choy
  • 1 Spring Onion
  • 2 tbsp Coriander
  • 2 tbsp Soy Sauce
  • 1 tbsp Sriracha
  • 2 tbsp Peanut Butter
  • 1 tbsp Coconut Oil
  • 1 Lemon

Cooking Instructions

  1. Lay the tofu in a paper towel and press it dry.
  2. In a large bowl, combine the marinade ingredients together (soy sauce, sesame oil, garlic, apple cider vinegar and lemon) and mix well.
  3. Chop the tofu into squares and place it into the marinade. Refrigerate for 2 hours (or overnight).
  4. Preheat oven to 180°C and place the tofu on a lined baking try and bake for 30 minutes.
  5. While the tofu is cooking, chop the spring onion and coriander and place into a medium bowl.
  6. Combine soy sauce, sriracha, peanut butter and coconut oil to the spring onion and coriander. Mix well.
  7. Add the lemon juice to the mixture and pour over the chopped bok choy.
  8. Remove tofu from the oven and place over the bok choy.

New Image Keto | Recipes | Tofu and Bok Choy Salad
http://localhost:45678/recipes/tofu-and-bok-choy-salad

Tofu and Bok Choy Salad

Ingredients:

For Tofu:

  • 450 g Tofu
  • 1 ½ tbsp Soy Sauce
  • 2 tsp Garlic
  • 1 tbsp Apple Cider Vinegar
  • 1 Lemon

For Bok Choy Salad:

  • 250 g Bok Choy
  • 1 Spring Onion
  • 2 tbsp Coriander
  • 2 tbsp Soy Sauce
  • 1 tbsp Sriracha
  • 2 tbsp Peanut Butter
  • 1 tbsp Coconut Oil
  • 1 Lemon

Cooking Instructions

  1. Lay the tofu in a paper towel and press it dry.
  2. In a large bowl, combine the marinade ingredients together (soy sauce, sesame oil, garlic, apple cider vinegar and lemon) and mix well.
  3. Chop the tofu into squares and place it into the marinade. Refrigerate for 2 hours (or overnight).
  4. Preheat oven to 180°C and place the tofu on a lined baking try and bake for 30 minutes.
  5. While the tofu is cooking, chop the spring onion and coriander and place into a medium bowl.
  6. Combine soy sauce, sriracha, peanut butter and coconut oil to the spring onion and coriander. Mix well.
  7. Add the lemon juice to the mixture and pour over the chopped bok choy.
  8. Remove tofu from the oven and place over the bok choy.