Low Carb Tofu Pad Thai
Savor the delicious flavors of your favorite Thai dish without the carb overload with this Low Carb Tofu Pad Thai! This healthy and satisfying recipe swaps traditional noodles with fresh spiralized zucchini for a light and nutrient-packed alternative. Crisp, golden tofu pairs perfectly with a creamy, tangy peanut butter and coconut aminos sauce, enhanced with a touch of lime and a hint of sweetness from erythritol or monk fruit. This dish is customizable for vegan diets and features vibrant veggies like red bell pepper and green onions, all topped with crunchy peanuts (or almond slivers) and an optional dash of heat from red chili flakes. Ready in just 35 minutes, this low-carb and gluten-free Pad Thai is a wholesome, flavorful meal that’s perfect for busy weeknights or meal prep.
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 3 units Zucchini (large, spiralized)
- 3 tbsp Coconut aminos
- 1 tbsp Fish sauce (optional, omit for vegan)
- 2 tbsp Peanut butter (unsweetened, creamy)
- 2 tbsp Lime juice (freshly squeezed)
- 1 tsp Erythritol or monk fruit sweetener
- 1 tbsp Sesame oil
- 3 cloves Garlic (minced)
- 2 units Eggs (or flax eggs for vegan option)
- 1 unit Red bell pepper (julienned)
- 3 units Green onions (sliced)
- 2 tbsp Cilantro (chopped)
- 2 tbsp Crushed peanuts (or almond slivers for lower carbs)
- 0.5 tsp Red chili flakes (optional, for heat)
- 2 tbsp Avocado or neutral oil (for frying)
Instructions
Press the tofu to remove excess water. Wrap it in a clean kitchen towel, place a heavy object on top, and let it sit for 15 minutes. Once pressed, cut the tofu into bite-sized cubes.
In a small bowl, whisk together the coconut aminos, fish sauce (if using), peanut butter, lime juice, and sweetener. Set the sauce aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown. Remove the tofu and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil and sesame oil. Sauté the garlic and red bell pepper for 2-3 minutes until softened.
If using eggs, push the veggies to one side of the skillet and crack the eggs into the empty space. Scramble them until cooked, then mix them with the vegetables. For a vegan option, skip this step or add prepared flax eggs at the end.
Add the spiralized zucchini noodles to the skillet. Toss well to combine and cook for 2-3 minutes until tender but not mushy.
Return the tofu to the skillet and pour in the prepared sauce. Toss everything together to coat evenly and cook for 1-2 minutes, allowing the flavors to meld.
Remove from heat and garnish with green onions, cilantro, crushed peanuts (or almond slivers), and a pinch of red chili flakes if desired.
Serve immediately and enjoy your low-carb tofu Pad Thai!
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 36.5 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 815 mg | 63% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2800 mg | 60% | |
*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.
