Sometimes I like to make cold salads to put in the fridge for a quick snack or lunch during the week. I am not a huge fan of lettuce (I know it’s weird, go figure) so I like to find alternatives for “greens” in my salads. For this salad I steamed bok choy and let it drain and cool. I baked pieces of tofu in the oven until dry and slightly crispy. I marinated the bok choy and the tofu in a dressing of soy sauce, vinegar, sugar and sesame oil (adjust to your liking) in the fridge. I would say marinate for at least an hour before eating. It’s best served cold. Do you have any good lettuce-less salad recipes?
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I’ve been SO into chilled silken tofu lately! I do a soy sauce with fried onions over the tofu. YUM!
Yum! I have to try that.