Keto Fried Rice with Tofu and Vegetables
Elevate your weeknight meals with this flavorful and nutrient-packed Keto Fried Rice with Tofu and Vegetables, a low-carb twist on a beloved classic. Featuring golden, crispy tofu and vibrant veggies like red bell pepper, carrot, and green onions, this recipe uses cauliflower rice as a keto-friendly alternative to traditional grains. Infused with the irresistible aroma of garlic, ginger, and sesame oil, every bite bursts with savory and satisfying flavors. Perfectly seasoned with soy sauce or tamari for a gluten-free option, this dish combines wholesome ingredients and quick cooking techniques to bring you a healthy, delicious meal in just 35 minutes. Whether you’re following a ketogenic lifestyle or simply looking to enjoy a guilt-free indulgence, this one-pan wonder is sure to impress!
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Recipe Information
Ingredients
- 14 ounces Extra firm tofu
- 4 cups Cauliflower rice
- 2 tablespoons Coconut oil
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 3 cloves Garlic
- 1 tablespoon Ginger
- 4 stalks Green onions
- 1 medium Red bell pepper
- 1 medium Carrot
- 0.5 cup Peas
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain the tofu, wrap it in paper towels, and place something heavy on top to press out excess moisture for about 15 minutes. Once pressed, cut the tofu into small cubes.
Mince the garlic and ginger, slice the green onions (separating the white and green parts), dice the red bell pepper, and julienne the carrot.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the tofu cubes and fry, turning occasionally, until golden brown on all sides, about 7-10 minutes. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.
Add the diced red bell pepper, carrot, and peas to the skillet. Cook for another 2-3 minutes until the vegetables start to soften.
Add the cauliflower rice to the skillet. Stir everything together and cook for about 5 minutes, until the cauliflower is tender.
Return the tofu to the skillet and add the soy sauce, sesame oil, salt, and black pepper. Stir well to combine all ingredients. Continue cooking for another 2 minutes until everything is heated through.
Remove from heat and garnish with the green parts of the green onions. Serve hot.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.4 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
