This flavorful stir-fry delivers a satisfying crunch and a rich, savory peanut sauce without the carbs. By baking the tofu first, you get a wonderfully firm and crispy texture that holds up perfectly in the sauce. It’s a delicious and complete plant-based keto meal.

Prep time: 20 minutes Inactive time (tofu pressing): 60 minutes Cook time: 40 minutes Servings: 4

Ingredients

For the Crispy Tofu:

• 1.0 block (14.0 to 16.0 oz. / approx. 400 to 454 g) extra-firm tofu
• 1.0 tbsp. soy sauce (or tamari for gluten-free)
• 1.0 tbsp. avocado oil or sesame oil

For the Keto Peanut Sauce:

• 0.25 cup low-sodium soy sauce (or tamari)
• 3.0 tbsp. creamy, unsweetened peanut butter
• 3.0 tbsp. keto-friendly brown sugar substitute (e.g., monk fruit or erythritol blend)
• 1.5 tbsp. toasted sesame oil
• 1.0 tsp. chili garlic sauce or sriracha (check for no added sugar)
• 1.0 tbsp. unseasoned rice vinegar
• 2.0 to 3.0 tbsp. warm water, to thin as needed

For the Stir-Fry:

• 1.0 medium head of cauliflower, riced (about 4.0 cups)
• 1.0 tbsp. avocado oil or coconut oil
• 2.0 to 3.0 cloves garlic, minced
• 1.0 red bell pepper, thinly sliced
• 1.0 cup broccoli florets
• Optional Garnish: Sliced green onions, sesame seeds, chopped peanuts

Directions

1. Press the Tofu: This step is crucial for crispy results. Drain the tofu and press it for at least 60 minutes to remove as much water as possible. 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 or a few books).
2. Bake the Tofu: Preheat your oven to 400∘F (200∘C). Line a baking sheet with parchment paper. Cut the pressed tofu into 0.75-inch cubes. In a bowl, gently toss the tofu cubes with 1.0 tbsp. soy sauce and 1.0 tbsp. oil until evenly coated. Spread the tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden brown and firm.
3. Prepare the Sauce & Veggies: While the tofu is baking, prepare your sauce and vegetables. In a small bowl, whisk together all the peanut sauce ingredients until smooth. Add warm water, one tablespoon at a time, until you reach your desired consistency. Prepare your cauliflower rice, garlic, bell pepper, and broccoli.
4. Cook the Cauliflower Rice: Heat a large skillet or wok over medium-high heat with 1.0 tbsp. of oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the riced cauliflower, season with a pinch of salt and pepper, and stir-fry for 5-7 minutes until tender-crisp. Remove from the skillet and set aside.
5. Stir-Fry the Vegetables: Return the skillet to medium-high heat. Add the broccoli florets and bell pepper, and stir-fry for 4-5 minutes until they are vibrant and tender-crisp.
6. Combine and Serve: Add the baked tofu to the skillet with the vegetables. Pour the peanut sauce over everything and toss gently to coat. Cook for 1-2 minutes until the sauce is warmed through.
7. To Serve: Divide the cauliflower rice among four bowls and top with the peanut tofu and vegetable stir-fry. Garnish with sliced green onions, sesame seeds, and chopped peanuts, if desired.

Estimated Nutrition (per serving)

• Calories: 315
• Fat: 22.0 g
• Protein: 15.0 g
• Total Carbs: 14.0 g
• Fiber: 5.0 g
• Net Carbs: 9.0 g

(Note: Nutrition is an estimate and can vary based on the specific brands of ingredients used.)