Lunch: Crispy Tofu and Bok Choy Salad

Prep Time: 5 mins

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Crispy Tofu and Bok Choy Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

OVEN BAKED TOFU
15 oz. Extra Firm Tofu
1 tbsp. Soy Sauce
1 tbsp. Sesame Oil
1 tbsp. Water
2 tsp. Minced Garlic
1 tbsp. Rice Wine Vinegar
Juice 1/2 Lemon

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 Olek
1 tbsp. Peanut Butter
Juice 1/2 lime
7 drops Liquid Stevia

Instructions

1. Start by pressing the tofu. Lay the tofu in a kitchen towel and put something heavy over the top (like a cast iron skillet). It takes about 4-6 hours to dry out, and you may need to replace the kitchen towel half-way through.
2. Once the tofu is pressed, work on your marinade. 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 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. As the tofu is cooked, get started on the bok choy salad. Chop cilantro and spring onion.
6. Mix all of the other ingredients together (except lime juice and bok choy) in a bowl. Then add cilantro and spring onion. Note: You can microwave coconut oil for 10-15 seconds to allow it it to melt.
7. Once the tofu is almost cooked, add lime juice into the salad dressing and mix together.
8. Chop the bok choy into small slices, like you would cabbage.
9. Remove the tofu from the oven and assemble your salad with tofu, bok choy, and sauce. Enjoy!

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