Keto Stir-Fried Tofu with Vegetables

Transform your weeknight dinners with this vibrant Keto Stir-Fried Tofu with Vegetables—a low-carb, high-protein delight that’s as flavorful as it is nutritious. Featuring crispy, golden-brown tofu cubes tossed with a colorful medley of zucchini, broccoli, red bell pepper, and baby spinach, this recipe is a feast for both the eyes and the palate. The dish is elevated with a savory sauce made from coconut aminos, rice vinegar, ginger, and garlic, delivering the perfect balance of umami and zest. Ready in just 30 minutes, this quick and easy keto-friendly meal is cooked in heart-healthy sesame oil and garnished with toasted sesame seeds for a nutty finishing touch. Perfect for busy evenings, this stir-fry offers a delicious way to enjoy a low-carb lifestyle without sacrificing flavor.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 400 grams firm tofu
• 1 medium zucchini
• 200 grams broccoli florets
• 1 medium red bell pepper
• 50 grams baby spinach
• 2 tablespoons sesame oil
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 3 whole garlic cloves
• 1 teaspoon ginger
• 1 teaspoon toasted sesame seeds
• 0.5 teaspoon red pepper flakes
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Press the firm tofu to remove excess water by placing it between paper towels and weighing it down with a heavy object for 10 minutes.

Step 2

Cut the pressed tofu into 1-inch cubes.

Step 3

Mince the garlic cloves and grate the ginger.

Step 4

Chop the zucchini into half-moon slices, cut the red bell pepper into thin strips, and prepare the broccoli florets into bite-sized pieces.

Step 5

Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.

Step 6

Add the tofu cubes to the skillet and cook for 4-5 minutes, flipping occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside on a plate.

Step 7

Add the remaining 1 tablespoon of sesame oil to the skillet. Toss in minced garlic and grated ginger, stirring for 30 seconds until fragrant.

Step 8

Add the broccoli florets and stir-fry for 3 minutes. Then, add the zucchini and red bell pepper, continuing to cook for another 3-4 minutes until the vegetables are tender but still crisp.

Step 9

Lower the heat to medium and add the baby spinach. Stir until it wilts, about 1 minute.

Step 10

Return the crispy tofu to the skillet. Add the coconut aminos, rice vinegar, red pepper flakes, salt, and black pepper. Toss everything together to ensure the tofu and vegetables are evenly coated in the sauce.

Step 11

Cook for an additional 2 minutes to allow the flavors to meld together.

Step 12

Remove from heat and transfer to serving plates. Garnish with toasted sesame seeds before serving.

Step 13

Enjoy your Keto Stir-Fried Tofu with Vegetables as a delicious, low-carb meal!

Nutrition Facts

Serving size	(1054.4g)

Amount per serving	% Daily Value*
Calories	806.3

Total Fat 49.2g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 11.8g
Cholesterol 0mg	0%
Sodium 3166.7mg	0%
Total Carbohydrate 53.1g	0%
Dietary Fiber 15.9g	0%
Total Sugars 31.0g
Protein 55.1g	0%

Vitamin D 0IU	0%
Calcium 831.7mg	0%
Iron 10.8mg	0%
Potassium 1331.2mg	0%

*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.

Source of Calories

Fat: 50.6%

Protein: 25.2%

Carbs: 24.3%