Servings: 4 servings
Prep time: 15 minutes
Cook time: 5 minutes
Additional time: 1 hour
Total time: 1 hour and 20 minutes
Ingredients
- 1 tablespoon sweet chili sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, crushed
- ½ teaspoon grated fresh ginger root
- 8 ounces extra-firm tofu, drained and diced
For the Salad:
- 1 cup Snow peas, trimmed
- 1 cup Finely shredded red cabbage
- 2 small Carrots, grated
- 2 tablespoons Chopped peanuts
Instructions
- Mix chili sauce, soy sauce, sesame oil, garlic, and ginger in a big bowl to prepare the tofu. Add the tofu and stir to coat it. Cover the bowl and let it marinate in the refrigerator for 1 hour.
- While the tofu is marinating, boil a pot of water. Add the snow peas to the pot and blanch them for 1-2 minutes. Remove them from the pot with a slotted spoon and transfer them to a bowl of cold water. Drain and pat dry.
- Put the snow peas, cabbage, carrots, and peanuts in a bowl to make the salad. Add the tofu and marinade, and gently toss everything together.
Other Keto Tofu Recipes
Nutrition Facts
Calories: 145kcal
Net Carbs:10g
Protein: 8g
Fat: 9g
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 Salad
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.
