| Vegan + Vegetarian + Dairy Free + Gluten Free + Organic |

The inspiration behing this homemade Asian-style baked tofu and bok choy you ask? Because Asian food is one of the cuisines I rarely eat in restaurants anymore.

 

One of the biggest reasons I love asian food so much is because after I traveled to Asia and ate the most authentic versions of my favorite foods, I felt the love of this food from it’s roots. These cuisines have a strong lineage and are made with passion and purpose, and there is truly something special about the foods in asian style cooking. So many of the indigenous herbs and spices have healing benefits on our bodies.

However, our American culture has “butchered” (for lack of a better word) Asian style food. When eating in asian restaurants, there is so much added sugar, toxic ingredients such as fillers, stabalizers, chemicals and honestly, straight up poision (for another lack of a better word). Not only are the sauces so sweet and with pretty funky textures, they leave me feeling terrible. 

 

 

Aside from the sugar and junk they are adding to the food so it tastes “better” at a lower cost, another reason why I don’t eat Asian food outside of my home is because I try to stay away from soy. Not all soy is bad but it is a highly allergenic food and can also be very inflammatory. The soy industry in America is a monopoly (you can read about it here), and majority of the soy industry is grown on genetically modified crops.

 

 

What is a GMO or genetically modified organism? A great article here to read about it in more detail but basically, genetically modified crops are crops who’s genes are manipulated and modified by companies via technology. Therefore, the crops are not their real, whole selves containing their real, whole nutrients.

When one can own a patent on a crop, we have to take a step back and think about that for a second. A patent on a crop is an oxymoron. Crops are natural to this earth and when we manipulate their genes, we take out all of their natural benefits a.k.a. their purity.

Since we can essentially say the entire soy industry in America is a toxin for our bodies, I rarely ever eat soy. However, I truly do love tofu, so when I do eat it on occasion, I make sure it’s from my own kitchen, when I can buy it organic and cook it how I’d like.

 

 

And when I am eating soy you know I’m going to pair it with some fresh, organic greens because there’s nothing more nutritious than organic leafy greens. So even though the soy may not be the best form of protein, these greens are balancing it out and I’m okay with that.

Also, this homemade garlicky almond butter sauce is addicting so if the tofu is the vehicle to eat this, count me in.

 

Ingredients

Organic Extra Firm Tofu

Organic Bok Choy

Almond Butter

Garlic Powder

Ginger Powder

Coconut Aminos (a substitute for soy sauce)

 

 

Happy Cooking!

ashley signature

 

 

Print Recipe
asian style baked tofu and bok choy
Prep Time 5 min
Cook Time 30 min
Servings
2-4 people
Ingredients
Prep Time 5 min
Cook Time 30 min
Servings
2-4 people
Ingredients
Instructions
  1. Preheat oven to 400*.
  2. Open pack of tofu and drain all liquid. Take entire cube of tofu and place in-between two paper towels, and carefully press down to drain all liquid out. Be careful not to press to hard and mash the tofu.
  3. Cut tofu into cubes and place on a baking tray lined with parchment paper. Leave a bit of space in between each piece.
  4. Bake for 15-20 minutes until tofu starts to get a light golden color.
  5. Remove tofu from oven and flip/toss around the tray and bake for another 15-20 min until outsides look slightly crisped. Be careful not to overcook the tofu because it will dry out.
  6. Cut each whole bok choy in half down the middle.
  7. On your stove, heat 1 tsp of coconut oil (can also use ghee). Place bok choy face down and pour 1 tsp of water on top. Cover pan and cook until bok choy gets lightly browned.
  8. Once bok choy is browned, flip to other side and cook with pan cover on. Bok choy should be lightly charred on each side and be slightly translucent in color.
Sauce
  1. In a glass jar, mix together almond butter, coconut aminos, water, garlic powder, ginger powder and salt until well mixed. If it is too thick, you can slowly add water and mix.
  2. Place bok choy on plate and top with your baked tofu. You can drizzle the almond butter sauce on top or leave on the side for dipping!
  3. Option to top with sesame seeds or cashews for extra crunch.
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