Low Carb Tofu Stir-Fry
Elevate your weeknight dinners with this vibrant and nutrient-packed Low Carb Tofu Stir-Fry! Perfect for those seeking a healthy, gluten-free meal, this recipe combines crispy, golden-brown extra-firm tofu with an array of colorful vegetables like broccoli, red bell pepper, and zucchini, all infused with the bold flavors of tamari, garlic, fresh ginger, and sesame oil. With just 15 minutes of prep and 15 minutes of cook time, this quick and easy stir-fry is ideal for busy schedules while providing a satisfying, protein-packed option for four servings. Garnished with sesame seeds and scallions, and customizable with a touch of heat from crushed red pepper flakes, this low-carb dish brings wholesome flavor to your table. Serve it as a standalone meal or pair it with cauliflower rice for a truly satisfying feast!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 medium Zucchini
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Sesame seeds
- 2 Scallions (green onions)
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Press the tofu: Remove the tofu from its package and drain excess liquid. Wrap the tofu block in a clean kitchen towel or paper towels and place it between two plates. Set a heavy object like a can on top to press out the moisture. Let it sit for 15 minutes.
While the tofu is pressing, prepare the vegetables: Cut the broccoli into small florets. Slice the red bell pepper into thin strips, the zucchini into half-moons, and finely mince the garlic and ginger. Chop the scallions and set aside for garnish.
Once the tofu is pressed, slice it into 1-inch cubes.
In a small bowl, whisk together the tamari, sesame oil, and rice vinegar to create the sauce.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium heat. Add the tofu cubes in a single layer and cook for about 4-5 minutes on each side, until golden brown and crispy. Remove the tofu from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the minced garlic and ginger and sauté for 30 seconds until fragrant.
Add the broccoli, red bell pepper, and zucchini to the skillet. Sprinkle with salt and black pepper. Stir-fry the vegetables for 5-6 minutes until they are tender but still crisp.
Return the crispy tofu to the skillet. Pour the sauce over the tofu and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes to heat through.
Sprinkle the stir-fry with sesame seeds, scallions, and crushed red pepper flakes if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5403 mg | 235% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 23.4 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2902 mg | 223% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1974 mg | 42% | |
*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.
