Servings: 4 servings
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Ingredients
- 16 ounces Extra-firm tofu, cut into 1/2-inch cubes
- 1/2 cup Orange juice
- 1/3 cup Vegetable stock
- 1/4 cup Soy sauce
- 3 tablespoons Honey
- 2 teaspoons Rice vinegar
- 1/2 teaspoon Garlic chili sauce; add more for a spicier sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 4 teaspoons Vegetable oil, divided
- 1 teaspoon Sesame oil
- 4 ounces Shiitake mushrooms, stems removed, 1/2-inch thick slices
- 2 cups Sugar snap peas
- 1/2 large Red bell pepper, 1/2-inch dice
- 1/2 large Green bell pepper, 1/2-inch dice
- 1 tablespoon Minced garlic
- 2 teaspoons Minced ginger
- 1 tablespoon Green onion, thinly sliced
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- First, line a large baking sheet with paper towels to prepare for pressing the tofu. Have another baking sheet ready and weight, such as a jar of sugar or flour.
- To press the tofu, first, drain it and dry it with paper towels. Then, place the tofu in a single layer on the baking sheet lined with paper towels. Cover it with additional paper towels, then place a second sheet pan on top. Put a heavy can or jar on the pan to gently remove excess moisture from the tofu. Leave it for about 10 minutes.
- To remove excess moisture, pat dry the tofu with paper towels after pressing it.
- Cut the tofu into cubes and mix the sauce with orange juice, vegetable broth, soy sauce, honey, rice vinegar, and garlic chili sauce in a medium-sized bowl. Whisk cornstarch and water together in a small bowl and set them aside.
- Heat vegetable oil and sesame oil in a wok or nonstick skillet and fry the tofu in two batches until golden brown, then transfer to a plate lined with paper towels.
- In the same pan, stir-fry mushrooms, sugar snap peas, diced bell peppers, garlic, and ginger with the remaining vegetable oil.
- Add the sauce mixture and simmer for 30 seconds, then add the cornstarch mixture and constantly stir until thickened.
- Return the tofu to the pan, stir to coat and warm through, and season with salt, pepper, and garlic chili oil.
- Serve the tofu stir-fry with rice and garnish with green onions.
Nutrition Facts
Calories: 214 kcal
Net Carbs: 32g
Protein: 8g
Fat: 8g
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 Spicy Tofu 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.