Servings: 5 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Ingredients
- 4 tablespoons Peanut oil or canola oil, divided
- 1 pound Mixed mushrooms, sliced
- 1 medium Red bell pepper, diced
- 1 bunch of Scallions, trimmed and cut into 2-inch pieces
- 1 tablespoon Grated fresh ginger
- 1 large Clove of garlic, grated
- 1 (8 oz.) Container of baked tofu or smoked tofu, diced
- 3 tablespoons Oyster sauce or vegetarian oyster sauce
Instructions
- Using a large, flat-bottom wok or cast-iron skillet, heat 2 tablespoons of oil over high heat. Add mushrooms and bell pepper and cook for about 4 minutes, occasionally stirring, until soft. Next, add scallions, ginger, and garlic, and cook for 30 seconds. Transfer the cooked vegetables to a bowl.
- Add 2 tablespoons of oil and the tofu to the same pan. Cook the tofu for 3 to 4 minutes, turning it once, until it’s browned. Then, stir in the cooked vegetables and oyster sauce. Continue stirring until everything is hot, which should take around 1 minute.
Other Keto Tofu Recipes
Nutrition Facts
Calories: 171kcal
Net Carbs: 8.6g
Protein: 7.7g
Fat: 13.1g
Sugar: 3.5g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Tofu and Mushroom Stir-Fry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
