Try this delicious keto-friendly dish combined with crispy tofu served with plant-based ingredients such as broccoli and red cabbage, the flavors are incorporated through the different seasonings and spices blended together!
PREP TIME: 20 Mins
COOK TIME: 30 Mins
SERVINGS: 4
COURSE: LUNCH
INGREDIENTS
14 oz blocked tofu, cubed
2 tbsp cornstarch
2 tbsp olive oil
5 cloves garlic, minced
1-inch ginger, minced
1 bunch of scallions, chopped
1/2 cup shallots, finely chopped
3 tbsp habanero sauce
3 tbsp low sodium soy sauce
salt and pepper, to taste
1 tbsp sesame seeds
1 cup dry broccoli
INSTRUCTIONS
TO PRESS THE TOFU
Place a folded paper towel or cloth on a large plate to extract the excess water from the tofu. Cover the tofu with a second layer of paper towel then use something heavy to weigh it down, for about 15 to 20 minutes. Afterward, cut the pressed tofu into small cubes and set them aside.
COOK THE TOFU
In a large skillet on medium heat, add 1 tablespoon of olive oil. Stir in tofu cubes and cook for 8 minutes until golden brown. Place in scallions; cook for 5 mins until soft.
In a bowl, stir in the soy sauce, grated ginger, minced garlic, habanero sauce, black pepper, salt, and cornstarch; pour on the cooked tofu; cook for 4 mins and set aside.
Add the frozen or dry broccoli and cook for 6 minutes.
In a pan, pour the remaining olive oil; add the red cabbage, and cook for 5 minutes.
Serve the tofu with broccoli and red cabbage over a cup of cooked rice, topped with sesame seeds. Enjoy!
Serving Suggestion: To replace the rice, you can try quinoa and your choice of salad.
Variation Tip: You can use Worcestershire sauce which is a really tasteful combination. To replace the broccoli, try using spinach as an option.
NUTRITION FACTS
Per serving: Cal 205, Fat 12g, Net Carbs 7.6g, Protein 7.7g
Please Note: the nutritional information is calculated using a nutrition facts calculator and may vary significantly based on the products used.
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