Keto Taiwanese Vegetable Stir-fry with Tofu

Instructions

1. 1Place the about 450 g extra-firm tofu on a clean kitchen towel or paper towels. Cover with another towel and a heavy object (like a cutting board with cans on top) for at least 15 minutes to press out excess water. Once pressed, cut the tofu into about 2.5 cm cubes.
2. 2Prepare the vegetables: cut the 2 medium bell peppers into strips, slice the 1 cup mushrooms, and trim the ends off the 1 cup snap peas. Ensure the 2 cups broccoli florets are bite-sized.
3. 3In a medium bowl, whisk together the 2 tbsp soy sauce (tamari), 1 tbsp sesame oil, 1 tbsp minced ginger, and 2 minced cloves of garlic until well combined.
4. 4Heat a wok or large skillet over medium-high heat (around 204.4°C or 200°C). Add the about 2.5 cm cubes of tofu to the hot wok or skillet. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned on most sides.
5. 5Add the 2 cups broccoli florets, 2 medium bell pepper strips, 1 cup snap peas, and 1 cup sliced mushrooms to the wok or skillet with the tofu. Continue to stir-fry for another 5-7 minutes, until the vegetables are tender-crisp, meaning they are cooked through but still have a slight bite.
6. 6Pour the prepared sauce mixture over the tofu and vegetables in the wok or skillet. Sprinkle the 1/4 tsp xanthan gum evenly over the contents. Stir continuously for 1-2 minutes until the sauce thickens slightly and coats everything.
7. 7Serve the Keto Taiwanese Vegetable Stir-fry with Tofu immediately.

Substitutions

Related Guides