Low-Carb Tofu Stir-Fry Recipe

Low-Carb Tofu Stir-Fry Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes


  • 1 block of Firm tofu, pressed and cut into cubes
  • 1 tablespoon Coconut oil
  • 1 tablespoon Sesame oil
  • 1 tablespoon Soy sauce
  • 1 tablespoon Minced ginger
  • 3 cloves Minced garlic
  • 1 Onion, chopped
  • 1 Bell pepper, sliced
  • 1 cup Broccoli florets
  • 1 cup Sliced mushrooms
  • Salt and pepper to taste


  1. Heat coconut and sesame oil in a wok or large skillet over medium-high heat.
  2. Add the onion, garlic, and ginger and cook until fragrant, about 2 minutes.
  3. Add the tofu and cook until browned on all sides, about 5-7 minutes.
  4. Add the bell pepper, broccoli, and mushrooms and stir-fry until the vegetables are tender-crisp, about 5-7 minutes.
  5. Add the soy sauce and season with salt and pepper to taste.
  6. Serve hot, and enjoy!

Nutrition Facts

Calories: 192 kcal

Fat: 12g

Carbohydrates: 10g

Fiber: 3g

Protein: 14g

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 Low-Carb 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. 

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