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  • Tanika

Spicy Tofu with Broccoli and Reb Cabbage

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


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 light soy sauce

salt and pepper, to taste

1 tbsp sesame seeds

1 cup dry or frozen broccoli


INSTRUCTIONS


TO PRESS THE TOFU


To extract the excess water from the tofu,

place a folded paper towel or cloth on a large plate. Cover the tofu with a second layer of paper towel then use something heavy to weigh it down, do this for about 15 to 20 minutes. Afterward, cut the pressed tofu into small cubes and set them aside.


COOK THE TOFU





STEP 1

In a large skillet over 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 minutes until soft.


STEP 2

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 minutes and set aside.


STEP 3

Add the frozen or dry broccoli and cook for 6 minutes.


STEP 4

In a separate pan, pour the remaining olive oil and add the red cabbage and cook for 5 minutes.


STEP 5

Serve the tofu with broccoli and red cabbage over a cup of cooked rice, topped with sesame seeds. Enjoy!


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 greatly based on the products used.


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