Big Baby Bok Choy Salad

with Marinated Tofu

I’m proud to report that my chives are THRIVING. It’s practically a bush! This is year five of my chive plant, and I 100% recommend starting your own if you haven’t already. Because my plant was overflowing, I added chives to just about every part of this salad, but you can feel free to cut back on it if you can’t find as much.

I also somehow ended up with a huge amount of bok choy, so I decided to use up all the chives and the baby boks in one big salad. It’s so crunchy, so refreshing, and so different from the salads I usually make. Because I always have cucumbers in the fridge, I cut them into little half moons to match the bok choy, and then whisked together a dressing with mostly pantry ingredients. Minced ginger is such a great time saver here—if you aren’t in the mood to peel or grate ginger, it’s easily scoopable and something you can always keep in the fridge.

You’ll notice the ingredients for the marinade and the dressing are super similar—I started by thinking I’d marinate the tofu in the dressing, but then realized that wouldn't give me enough liquid to do both. I ended up adding more ingredients to the tofu marinade. The final result was SO delicious and worth the effort—just like I knew it’d be. Now how do I get this on a menu somewhere?

Here’s what else is on the menu for paid subscribers this week:

• Braised Spatchcock Chicken

• Chopped Arugula Salad with Protein

Bok Choy Salad with Marinated Tofu

What You’ll Need

• Sharp Knife

• Mixing Bowls

• Citrus Juicer

• Microplane