Steamed Bok Choy, Tofu and Peanut Salad

Recipe Type: 
Number of Servings: 
Preparation time: 
290 kcal
12 g
198 mg
Vitamin D: 
0.99 IU
% Ca recommended daily intake: 
  • 4 heads Bok Choy (Pak Choi / Chinese Cabbage) – steamed, but still firm
  • 4 spring onions
  • 2 medium or 3 small carrots
  • 200 g firm tofu (calcium set)
  • 2 small red chilies
  • 3 Tbsp peanut oil
  • 2 Tbsp lime juice
  • 2 Tbsp Soy sauce
  • 1/4 tsp grated lemon peel
  • 1/4 tsp ground ginger
  • 1 pinch brown sugar
  • Salt
  • 3 Tbsp roasted peanuts
  • 1 Tbsp finely chopped coriander leaves
  1. Cut the steamed Bok Choy into thin strips.
  2. Slice carrots thinly (first lengthwise, then slicing horizontally).
  3. Finely dice white parts of spring onions and cut green parts into thin rings.
  4. Place Bok Choy, carrots and spring onions among serving plates.
  5. Cut tofu into small cubes. Halve chillies lengthwise and discard seeds. Dice chilies finely.
  6. Whisk 2 tablespoons of the peanut oil, all the soy sauce, lime juice, ground ginger, lemon peel, sugar and a little salt in a bowl until combined. Stir in chilies. Drizzle over salad.
  7. Heat remaining tablespoon of oil in a frying pan at medium heat. Add tofu and fry until golden brown on all sides. Add peanuts and cook briefly, stirring. Add tofu and peanuts to salad.
  8. Sprinkle with coriander and serve.
Main Ingredients: 
Key Nutrients: