Crispy Tofu and Bok Choy Salad

This flavor packed salad pairs crispy baked tofu with tender baby bok choy and colorful veggies all tossed in a bright ginger sesame dressing. It's a refreshing meatless main or side dish that's nutritious and satisfying. The contrast of textures and flavors in this salad combine for a truly tasty bite. Read on for the easy recipe to make this salad at home.

Ingredients

Here's what you'll need to make 4 servings of this salad:

• 14 oz extra firm tofu, drained and pressed
• 1 baby bok choy, chopped
• 2 carrots, julienned or shredded
• 1 bell pepper, sliced
• 2 green onions, sliced
• 1⁄4 cup cashews
• Sesame seeds for garnish

For the Dressing

• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp grated fresh ginger

Press and Bake the Tofu

For crispy baked tofu:

1. Wrap tofu in paper towels and place under a heavy object for 30 minutes to press out moisture.
2. Cut pressed tofu into 1-inch cubes.
3. Toss tofu in 1 tbsp oil, spread on a baking sheet and bake 25 minutes at 400°F, flipping once.

Tofu Tips

Pressing the tofu helps remove moisture so it gets crispy when baked. Use extra firm for the best texture.

Make the Dressing

In a small bowl, whisk together all dressing ingredients until smooth.

Toss the Salad

Time to put it all together!

1. In a large bowl, combine the bok choy, carrots, bell pepper and green onions.
2. Add 3⁄4 of the dressing and toss to coat veggies.
3. Top salad with crispy baked tofu cubes.
4. Drizzle remaining dressing over top.
5. Garnish with cashews and sesame seeds.

Tossing Tips

Don't add the tofu until ready to serve so it stays crispy. Gently toss salad to avoid breaking up tofu.

Serving Suggestions

This satisfying salad can be enjoyed:

• As a light main course for lunch or dinner
• Served over rice noodles or quinoa for a bowl
• As a side salad alongside Asian-inspired dishes
• Stuffed into wraps or sandwiches

The possibilities are endless with this versatile veggie salad!

Storing Leftovers

Store undressed leftovers in the fridge up to 4 days. Dress just before eating. Crispy tofu is best freshly made.

Customize the Salad

Switch up the veggies and toppings to customize your salad:

• Use baby spinach instead of bok choy
• Add edamame, snow peas, snap peas, bean sprouts
• Use red or yellow bell pepper
• Top with peanuts, almonds or walnuts
• Add avocado, cherry tomatoes, radish

Make this salad your own with your favorite add-ins.

Dressing Variations

Try these easy dressing tweaks:

• Use lime juice instead of rice vinegar
• Add diced chili peppers for heat
• Whisk in a dash of rice wine vinegar
• Substitute almond butter for peanut butter
• Add a spoonful of chili crisp oil for spice

Nutrition Benefits

This salad provides an array of healthy nutrients:

• Tofu - protein, calcium, iron
• Bok choy - vitamin K, vitamin C, antioxidants
• Carrots - vitamin A, fiber
• Bell pepper - vitamins C & A, folate

Eating a rainbow of veggie colors ensures a wide range of vitamins and minerals.

Conclusion

Whip up this easy and nutritious crispy tofu bok choy salad for a refreshing plant-based meal anytime. The crispy baked tofu provides protein and substance while the tender veggies supply fiber, vitamins and flavor. Drizzled with a zingy ginger sesame dressing, this salad makes a tasty meatless lunch or dinner. Change up the veggies and toppings to customize the flavors you crave. Enjoy this satisfying Asian-inspired salad on its own or paired with grains or noodles for a complete meal.

FAQs

Can I used steamed tofu instead?

Yes, steamed or pan-fried tofu works well instead of baked crispy tofu.

How long does the salad keep in the fridge?

Store undressed salad up to 4 days. Dress just before eating for best texture and flavor.

What dressing substitutions work?

Try an orange ginger dressing or peanut dressing if you don't have all the ingredients for the sesame dressing.

Can I add chicken or shrimp?

Yes, cooked chicken, beef or shrimp make great add-ins to make it a heartier meal.

What about substituting kale for bok choy?

Absolutely, kale works great instead of bok choy. Just remove the ribs and chop the leaves.