Low Carb Tofu Stir Fry
Savor the vibrant flavors of this Low Carb Tofu Stir Fry, a wholesome and colorful dish perfect for health-conscious foodies and weeknight dinners alike! Packed with nutrient-rich veggies like zucchini, red bell pepper, broccoli, and carrots, this recipe marries fresh produce with golden, crispy tofu for a protein-packed, plant-based delight. The star of the dish is a savory, umami-rich sauce made from low-sodium soy sauce, sesame oil, rice vinegar, and a touch of natural sweetener, delivering the perfect balance of sweet, tangy, and spicy. Ready in just 35 minutes, this quick and easy gluten-free stir fry is cooked to tender-crisp perfection in one pan, making it both time-saving and flavor-forward. Garnished with scallions and sesame seeds for an extra touch of texture and aroma, this low-carb meal is a satisfying way to indulge without the extra guilt. Ideal for those following keto, vegetarian, or gluten-free diets, it’s a versatile recipe that’ll leave your taste buds singing!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 medium zucchini
- 1 medium red bell pepper
- 150 grams broccoli florets
- 1 small carrot
- 2 stalks scallions (green onions)
- 3 cloves garlic
- 1 tablespoon ginger
- 3 tablespoons soy sauce (low-sodium, gluten-free if needed)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon erythritol or monk fruit sweetener
- 2 tablespoons olive oil
- 1 teaspoon sesame seeds
- 0.5 teaspoon red pepper flakes
Instructions
Press the tofu: Remove excess water by placing the tofu block between two plates and weighing it down with a heavy object (like a can). Let it sit for 10 minutes, then pat dry and cut into 1-inch cubes.
Prepare the vegetables: Slice the zucchini and red bell pepper into thin strips. Chop the broccoli into small florets. Peel and julienne the carrot. Thinly slice the scallions, separating the white and green parts. Mince the garlic and ginger.
Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, erythritol or monk fruit sweetener, and red pepper flakes. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, flipping occasionally, until golden brown on all sides. Remove the tofu and set aside.
Add the remaining tablespoon of olive oil to the skillet. Toss in the garlic and ginger, sautéing for 30 seconds until fragrant.
Add the white parts of the scallions, broccoli florets, and carrots to the skillet. Stir fry for 3 minutes.
Add the zucchini and red bell pepper to the skillet, stir frying for another 3 minutes until the vegetables are tender-crisp.
Return the tofu to the skillet and pour the sauce over the mixture. Toss everything to coat evenly and cook for an additional 2 minutes.
Garnish with the green parts of the scallions and sesame seeds before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3517 mg | 153% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 26.5 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1635 mg | 35% | |
*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.
