Ingredients
1 block (14 oz) extra firm tofu, pressed
2 tbsp avocado oil
1 cup broccoli florets
1 red bell pepper, sliced
1/4 cup tamari (gluten-free)
1 tbsp rice vinegar
1 tbsp sesame oil
3 garlic cloves (minced)
1 tbsp grated ginger
1 tbsp arrowroot powder (or cornstarch)
1 tbsp water
Instructions
Press tofu in a tofu press or between paper towels for 15 minutes.
Heat 1 tbsp avocado oil in a skillet over medium-high heat. Fry tofu slices in a single layer for 3–4 minutes per side until golden and crispy. Remove and set aside.
Add remaining oil to the skillet. Sauté garlic and ginger for 30 seconds, then add broccoli and bell pepper. Cook for 2–3 minutes until crisp-tender.
Mix tamari, rice vinegar, sesame oil, arrowroot powder, and water. Stir into skillet with vegetables.
Return tofu to the skillet, coating in sauce until thickened (2–3 minutes). Serve immediately.
Notes
Press tofu thoroughly for maximum crispiness.
Use arrowroot powder for a gluten-free thickener.
Store leftovers in an airtight container for up to 3 days.
Meal prep tip: Add cooked rice or keto cauliflower rice to make it more filling.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 3500mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 15mg