Who says you can’t enjoy a deeply satisfying, flavor-packed stir-fry on a keto diet? This recipe is here to prove otherwise! We’re ditching the carbs but keeping all the crave-worthy elements you love. The secret lies in baking the tofu first, a total game-changer that transforms it into wonderfully firm, golden-brown nuggets that are perfect for soaking up our rich and savory peanut sauce. Tossed with a colorful medley of crisp vegetables and served over fluffy cauliflower rice, this dish is a complete, plant-based powerhouse that will have you coming back for seconds.
Ingredients
• For the Crispy Tofu
• 1 block extra-firm tofu (14 to 16 oz / 400 to 454 g)
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tbsp avocado oil or sesame oil
• For the Keto Peanut Sauce
• ¼ cup low-sodium soy sauce or tamari
• 3 tbsp creamy, unsweetened peanut butter
• 3 tbsp keto-friendly brown sugar substitute
• 1.5 tbsp toasted sesame oil
• 1 tsp chili garlic sauce or sugar-free sriracha
• 1 tbsp unseasoned rice vinegar
• 2 to 3 tbsp warm water, to thin
• For the Stir-Fry
• 1 medium head of cauliflower, riced (about 4 cups)
• 1 tbsp avocado oil or coconut oil
• 2 to 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• Optional Garnish: Sliced green onions, sesame seeds, chopped peanuts
Instructions
1. Directions
2. Press the Tofu for Maximum Crispiness: Drain the tofu and press it for at least 60 minutes to remove excess water. You can use a tofu press or wrap the block in paper towels, place it on a plate, and set something heavy on top, like a cast-iron skillet.
3. Bake the Tofu to Golden Perfection: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the pressed tofu into ¾-inch cubes. In a bowl, gently toss the cubes with 1 tbsp soy sauce and 1 tbsp oil. Spread in a single layer on the baking sheet and bake for 25-30 minutes, flipping halfway, until firm and golden brown.
4. Whisk up the Peanut Sauce: While the tofu bakes, whisk together all the peanut sauce in a small bowl until smooth. Add warm water, one tablespoon at a time, until you reach a pourable consistency.
5. Sauté the Cauliflower Rice: Heat a large skillet or wok over medium-high heat with 1 tbsp of oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the riced cauliflower with a pinch of salt and pepper, and stir-fry for 5-7 minutes until tender-crisp. Remove from the skillet and set aside.
6. Stir-Fry the Vegetables: Return the skillet to the heat. Add the broccoli florets and bell pepper, and stir-fry for 4-5 minutes until vibrant and crisp-tender.
7. Bring It All Together: Add the baked tofu back to the skillet with the vegetables. Pour the peanut sauce over everything and toss gently to coat. Cook for 1-2 minutes more, just until the sauce is warmed through.
8. Serve and Garnish: Divide the cauliflower rice among four bowls. Top with the peanut tofu stir-fry and garnish with sliced green onions, sesame seeds, and chopped peanuts, if desired.
Nutritional Information
• Estimated Nutrition (per serving)
• Calories: 315
• Fat: 22 g
• Protein: 15 g
• Total Carbs: 14 g
• Fiber: 5 g
• Net Carbs: 9 g
• (Note: Nutrition is an estimate and can vary based on the specific brands of used.)
Pro Tips
• For the absolute best texture, don’t skip pressing the tofu. Removing as much water as possible is the key to getting it crispy in the oven and preventing it from becoming soggy in the sauce.
• Adjust sauce consistency to your liking. Different brands of peanut butter have different thicknesses. Start with 2 tablespoons of water and slowly add more until the sauce is smooth and pourable but still thick enough to coat the tofu.
• Feel free to swap the veggies! Low-carb options like sliced mushrooms, zucchini, bok choy, or snap peas would all be delicious additions to this stir-fry.
• For easy weeknight prep, you can press and bake the tofu, whisk the sauce, and chop your vegetables up to 2 days in advance. Store them in separate airtight containers in the refrigerator.
