Crispy Tofu and Box Choy Salad
Dinners + Mains

Crispy Tofu and Box Choy Salad

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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

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Crispy Tofu and Box Choy Salad
Nutrition Info Print Recipe
  • Prep: 10 m
  • Cook: 35 m
  • Marinate: 6 h 30 m
  • Total: 7 h 15 m
  • Servings:


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


  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 marinade. Let this marinate for at least 30 minutes, but preferably over night.
  4. Pre-heat 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. Enjoy!
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