Low Carb Stir-Fried Tofu with Vegetables
Revamp your weeknight dinner routine with this vibrant and nutritious Low Carb Stir-Fried Tofu with Vegetables recipe! Packed with protein-rich extra-firm tofu and a colorful medley of zucchini, red bell pepper, and broccoli, this stir-fry is as delicious as it is wholesome. The bold flavors of garlic, ginger, and a gluten-free tamari-based sauce infuse the dish with irresistible umami, while sesame seeds add a subtle crunch. Perfectly suited for low-carb diets, this quick and easy meal comes together in just 30 minutes, making it ideal for busy lifestyles. Serve it piping hot topped with fresh green onions for a light yet satisfying vegetarian or vegan dish that's sure to please. Keywords: low carb, stir-fry, tofu, vegetables, quick dinner, gluten-free, healthy recipe, vegetarian.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 1 medium Zucchini
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 3 cloves Garlic
- 1 tablespoon Ginger
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Sesame oil
- 1 tablespoon Olive oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Stevia or erythritol
- 1 teaspoon Sesame seeds
- 2 tablespoons Green onions
Instructions
Press the extra-firm tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 10-15 minutes. Once pressed, cut the tofu into 1-inch cubes.
While the tofu is being pressed, prepare the vegetables. Slice the zucchini and red bell pepper into thin strips, and cut the broccoli florets into bite-sized pieces. Mince the garlic and ginger.
In a small bowl, whisk together tamari, sesame oil, rice vinegar, and stevia or erythritol to make the stir-fry sauce. Set aside.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 4-5 minutes per side, until golden and slightly crispy. Remove the tofu from the pan and set aside.
In the same pan, add a splash of extra olive oil if needed, and stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the broccoli, zucchini, and red bell pepper to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
Return the cooked tofu to the pan with the vegetables. Pour the stir-fry sauce over the mixture and toss to combine, cooking for an additional 2-3 minutes until everything is heated through.
Garnish with sesame seeds and chopped green onions before serving.
Serve hot and enjoy your low-carb stir-fried tofu with vegetables!
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4806 mg | 209% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 22.8 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2860 mg | 220% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1871 mg | 40% | |
*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.
