Low Carb Tofu Stir Fry

Bursting with vibrant flavors and packed with nutrient-rich veggies, this Low Carb Tofu Stir Fry is a quick and healthy dinner option that's ready in just 35 minutes! Perfect for those following a low-carb or gluten-free diet, this recipe combines golden pan-fried tofu with tender-crisp zucchini, red bell peppers, broccoli, and carrots. Tossed in a savory homemade sauce featuring low-sodium soy sauce, sesame oil, rice vinegar, and a hint of sweetness from erythritol or monk fruit sweetener, this dish delivers a mouthwatering balance of umami and spice. Finished with sesame seeds and scallion greens, it’s a versatile, protein-packed stir fry that’s perfect for weeknight meals or meal prep. Whether you’re vegetarian, health-conscious, or simply looking for a flavor-packed dish, this tofu stir fry is sure to become a favorite!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the remaining tablespoon of olive oil to the skillet. Toss in the garlic and ginger, sautéing for 30 seconds until fragrant.

Step 6

Add the white parts of the scallions, broccoli florets, and carrots to the skillet. Stir fry for 3 minutes.

Step 7

Add the zucchini and red bell pepper to the skillet, stir frying for another 3 minutes until the vegetables are tender-crisp.

Step 8

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.

Step 9

Garnish with the green parts of the scallions and sesame seeds before serving.

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(1050.0g)

Amount per serving	% Daily Value*
Calories	936.1

Total Fat 63.9g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 9.3g
Cholesterol 0mg	0%
Sodium 3516.7mg	0%
Total Carbohydrate 54.7g	0%
Dietary Fiber 15.2g	0%
Total Sugars 26.5g
Protein 55.9g	0%

Vitamin D 0IU	0%
Calcium 777.2mg	0%
Iron 9.2mg	0%
Potassium 1635.3mg	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: 56.5%

Protein: 22.0%

Carbs: 21.5%