Stir-Fry Tofu & Veggies (Low-Carb, High-Protein)
Stir-Fry Tofu & Veggies (Low-Carb, High-Protein) is a nutrient-packed, antioxidant-rich dish that’s delicious, light on carbs, and loaded with plant-based protein for a satisfying and nourishing meal.
Servings: 4 servings
Calories: 469kcal
Equipment
- Blender
Ingredients
- 16 ounces super firm tofu or pressed extra firm tofu, cut into 1-inch thin strips
- Drizzle of olive oil or low-sodium vegetable broth
- 3 medium carrots julienned
- 2 large red bell peppers julienned
- 5 large cloves garlic minced
- 1 ½ inches ginger minced
- ½ red cabbage thinly shredded
For the healthy peanut sauce:
- ½ cup unsweetened peanut butter or nut butter, tahini, or seed butter
- ¼ cup rice vinegar
- 2 teaspoons reduced-sodium tamari or soy sauce, or coconut aminos
- 3 Medjool dates pitted
- 1 small lime juice (about 2 teaspoons)
- 1 ½ inch ginger
- ½ teaspoon sriracha optional
- ½ cup water
Instructions
- Prepare the Tofu: Press the tofu to remove excess water, or use pre-pressed super firm tofu. Cut the tofu into thin strips. Optional: Toss the strips with 1 tablespoon of cornstarch or arrowroot for crispier tofu.
- Cook the Tofu: Heat a small amount of oil or vegetable broth in a large skillet over medium-high heat. Cook the tofu strips until golden on all sides, working in batches if needed. Remove the tofu from the skillet and set aside.
- Cook the Vegetables: Add the julienned carrots and bell peppers to the skillet and use the steam-fry method: sauté for 1-2 minutes, then add a splash of water or broth, cover, and steam for 2-3 minutes until tender-crisp.
- Cook the Aromatics: Move the vegetables to the perimeter of the pan and add the garlic and ginger to the center. Stir frequently for 1-2 minutes until fragrant.
- Combine Tofu and Vegetables: Add the cooked tofu back to the skillet and stir everything together.
- Make the Peanut Sauce: In a blender, combine peanut butter, rice vinegar, tamari, pitted Medjool dates, fresh lime juice, ginger, sriracha, and water. Blend on high until smooth, adjusting the consistency by adding more water as needed.
- Add Sauce to the Skillet: Pour your desired amount of peanut sauce into the skillet and mix well to coat the tofu and vegetables. You can heat the sauce lightly if preferred.
- Add Cabbage Noodles: Add the shredded red cabbage to the skillet and mix to incorporate.
- Finish and Serve: Add more peanut sauce to taste, if desired. Serve the dish topped with sesame seeds and enjoy!
Notes
Use a large skillet to avoid overcrowding the pan. Overcrowding can cause the vegetables and tofu to steam instead of sauté, which may affect their texture and flavor. Cooking in batches, if needed, ensures even browning and the best results.
To brown the tofu, add a dash of coconut aminos to the pan when cooking.
Add an extra date for a sweeter sauce.
For nut-free: Use tahini or sunflower seed butter.
For gluten-free, use gluten-free tamari.
Nutrition
Calories: 469kcal | Carbohydrates: 37g | Protein: 29g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.03g | Sodium: 182mg | Potassium: 818mg | Fiber: 11g | Sugar: 18g | Vitamin A: 11404IU | Vitamin C: 174mg | Calcium: 190mg | Iron: 3mg
