
Baked tofu is wonderful. Instead of the soft, gooey, flavorless mess that people usually describe, you get a rich and flavorful little cube that has crunchy outsides. It’s almost like adding meaty croutons to a salad – really a joyful experience

Recipe from ruled.me
Visit Site- Prep: 10 m
- Cook: 35 m
- Marinate: 6 h 30 m
- Total: 7 h 15 m
- Servings: 3
Ingredients
Oven Baked Tofu
- 15 oz tofu extra firm
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp water
- 2 tsp garlic minced
- 1 tbsp rice wine vinegar
- lemon - juices from 1/2
Bok Choy Salad
- 9 oz bok choy
- 1 stalk green onion
- 2 tbsp cilantro chopped
- 3 tbsp coconut oil
- 2 tbsp soy sauce
- 1 tbsp sambal oelek
- 1 tbsp peanut butter
- lime - juices from 1/2
- 7 drops liquid stevia
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 marinade. Let this marinate for at least 30 minutes, but preferably over night.
- Pre-heat 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. Enjoy!
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