- 100 grams extra firm tofu, cut into 1/2-inch slabs (1 PRO, 1 CHO)
- 1 tablespoon water
- 1 teaspoon low-sodium soy sauce or Bragg's Liquid Aminos
- 1/4 whole lemon or lime, freshly squeezed
- 1 teaspoon grated ginger
- 1 teaspoon sesame seeds
- 1 clove garlic minced (0.5 CHO)
- 10 grams scallions minced (0.5 CHO)
- 1 teaspoon sesame oil
- 90 grams baby bok choy chopped and leaves separated from stems (3 CHO)
- 50 grams broccoli chopped (3 CHO)
- 50 grams carrots chopped (2 CHO)
- In a bowl, combine the water, soy sauce, lime or lemon juice, ginger, sesame seeds, garlic, and scallions. Whisk well.
- Put the cut tofu into a shallow dish, cover the the marinade, and let sit for 10-30 minutes (or up to overnight). Flip the tofu a few times throughout so that the marinade is absorbed evenly.
- Preheat the oven to 400 degrees F. Place the marinated tofu pieces on a non-stick or parchment paper-lined baking sheet, allowing plenty of space between the pieces. Set any extra marinade aside.
- Bake tofu for 20-45 minutes, depending on how firm you like it. Flip tofu over after about 15 minutes, and continue baking until done.
- Meanwhile, heat a small wok or stir fry pan over medium heat. Add the sesame oil and once hot, add the baby bok choy stems, broccoli, and carrots; mix well. Cover the pan (to retain moisture), and stir fry for about 5 minutes or until tender. Turn off the heat, add the bok choy leaves and any extra ginger marinade. Stir until the leaves have wilted and everything is well combined.
- Serve baked tofu on top of stir-fried vegetables.