Low Carb Tahu Goreng
Discover a healthier twist on a beloved Indonesian classic with Low Carb Tahu Goreng, where crispy golden tofu meets a flavorful low-carb coating. This recipe swaps traditional flour for nutrient-rich coconut flour, infused with aromatic spices like garlic, coriander, turmeric, and black pepper. Perfect for those seeking a nutritious, gluten-free snack or appetizer, this dish highlights firm tofu coated in an egg wash and spiced flour mixture before being pan-fried to perfection in heart-healthy avocado oil. Ready in just 30 minutes, Low Carb Tahu Goreng is an irresistible balance of texture and taste, served with optional chili sauce for a zesty kick and garnished with scallions for a fresh, vibrant finish. Ideal for low-carb diets, this guilt-free indulgence is sure to impress at any meal or gathering.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 50 grams Coconut flour
- 1 teaspoon Garlic powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Egg
- 4 tablespoons Avocado oil (or suitable frying oil)
- 2 tablespoons Chopped scallions (optional, for garnish)
- 2 tablespoons Chili sauce (optional, for serving)
Instructions
Press the tofu to remove excess moisture: Wrap the tofu block in a clean kitchen towel or paper towels, place a heavy object on top, and let it sit for 10 minutes.
While the tofu is being pressed, prepare the coating mix. In a small bowl, combine the coconut flour, garlic powder, ground coriander, turmeric powder, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
In another shallow bowl, beat the egg until smooth. This will be used as a binder.
After pressing the tofu, cut it into bite-sized cubes, approximately 2 cm per side.
Dip each tofu cube into the beaten egg to coat, then roll it in the coconut flour mixture until evenly covered. Set aside on a plate.
Heat the avocado oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the coated tofu cubes into the skillet, leaving some space between each piece to prevent overcrowding.
Fry the tofu for 2–3 minutes on each side, or until golden brown and crispy. Carefully flip them with tongs or a spatula to ensure even cooking on all sides.
Once cooked, transfer the tofu to a plate lined with paper towels to drain any excess oil.
Serve the Low Carb Tahu Goreng immediately, garnished with chopped scallions if desired. Pair with a side of chili sauce for dipping, if preferred.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 14.3 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 688 mg | 53% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1101 mg | 23% | |
*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.
