Keto Stir-Fried Tofu with Vegetables
Savor the vibrant flavors of this Keto Stir-Fried Tofu with Vegetables, a quick and healthy low-carb dish perfect for busy weeknights. Packed with plant-based protein from crispy, golden-brown tofu and nutrient-rich vegetables like zucchini, broccoli, and red bell pepper, this recipe is as nutritious as it is delicious. The umami-rich sauce, made with coconut aminos, sesame oil, and rice vinegar, adds depth and a hint of tang, while spices like garlic, ginger, and red pepper flakes elevate the dish to restaurant-quality perfection. Finished with a sprinkle of toasted sesame seeds, this keto-friendly stir-fry is not only gluten-free but also bursting with fresh, bold flavors and irresistible textures. Ready in just 30 minutes, this satisfying meal will quickly become a staple in your healthy dinner rotation. Perfect for two, it's ideal for anyone looking for a quick, flavorful, and guilt-free option.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 medium zucchini
- 200 grams broccoli florets
- 1 medium red bell pepper
- 50 grams baby spinach
- 2 tablespoons sesame oil
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 3 whole garlic cloves
- 1 teaspoon ginger
- 1 teaspoon toasted sesame seeds
- 0.5 teaspoon red pepper flakes
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Press the firm tofu to remove excess water by placing it between paper towels and weighing it down with a heavy object for 10 minutes.
Cut the pressed tofu into 1-inch cubes.
Mince the garlic cloves and grate the ginger.
Chop the zucchini into half-moon slices, cut the red bell pepper into thin strips, and prepare the broccoli florets into bite-sized pieces.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the skillet and cook for 4-5 minutes, flipping occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of sesame oil to the skillet. Toss in minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the broccoli florets and stir-fry for 3 minutes. Then, add the zucchini and red bell pepper, continuing to cook for another 3-4 minutes until the vegetables are tender but still crisp.
Lower the heat to medium and add the baby spinach. Stir until it wilts, about 1 minute.
Return the crispy tofu to the skillet. Add the coconut aminos, rice vinegar, red pepper flakes, salt, and black pepper. Toss everything together to ensure the tofu and vegetables are evenly coated in the sauce.
Cook for an additional 2 minutes to allow the flavors to meld together.
Remove from heat and transfer to serving plates. Garnish with toasted sesame seeds before serving.
Enjoy your Keto Stir-Fried Tofu with Vegetables as a delicious, low-carb meal!
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 31.0 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1331 mg | 28% | |
*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.
