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prep time
6 h 15 min
cook time
15 min
ready time
6 h 30 min
Low Carb Crispy Tofu Fried Rice
You’ll find this Keto Chinese recipe light yet satiating. Fried cauliflower rice is lightly seasoned and made with scrambled egg. Whole cubes of extra firm tofu are marinated and then fried in sesame oil before being placed on top of the fried rice. It’s a Keto twist on classic Chinese flavors! This is a great recipe to use for meal prepping or as a part of an OMAD meal. This is also an easy recipe to alter, make substitutions, or build for your personal preference and diet. Garnish your crispy tofu fried rice with chopped green onion, sesame seeds, red pepper flakes, or Furikake seasoning.
I don’t own a wok
Don’t worry! If you don’t own a wok, cook this Keto Chinese recipe in a non-stick saute pan. You may need to extend your cooking time slightly to account for the difference in pans. You can reheat any leftovers in the same pan or a microwave.
Vegan substitutions
If you want to turn this Keto tofu recipe into a vegan-compliant version, just make a couple of substitutions. Switch the beef broth out for a vegetable broth made without any animal product. You can omit the egg entirely or replace the egg with a vegan egg substitute.
Make the meal bigger
Want to use this recipe as a side dish or part of a larger meal? Add a protein! You can easily add a portion of chicken, pork, or fish. If you don’t eat animal products, opt for avocado. You can make a high-fat condiment or add a mayonnaise-based sauce to your meal for more fat macros.
Net Carbs
6.3 g
Fiber
2.3 g
Total Carbs
8.8 g
Protein
16.9 g
Fats
14.9 g
232 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tofu
7 oz
Beef broth
1 cup
Soy sauce, low sodium
2 tbsp
Chili Sauce Ground or Paste
1 tsp
Lemon juice
0.5 tbsp
Mirin
1 tbsp
Sesame oil
2 tsp
Cauliflower rice
6 oz
Sesame oil
2 tsp
Soy sauce, low sodium
2 tbsp
Onion powder
0.13 tsp
Garlic powder
0.13 tsp
Raw egg
1 large
Recipe Steps
steps 4
6 h 30 min
Step 1
Prepare extra firm tofu by draining it and pressing out the excess water with paper towels. Cut the tofu into small cubes (about 10 pieces per serving), and add them to a container just big enough to hold them. Combine beef broth, soy sauce, chili sauce, lemon juice, and rice vinegar, then pour the broth mixture into the container of tofu.Step 2
Cover and leave the tofu to marinate in your refrigerator for at least 6 hours or overnight. To cook the tofu, heat a wok on high heat on your stove. Add the first amount of sesame oil to the wok, then use a slotted spoon to transfer the tofu from its marinade to the hot oil. Cook and toss the tofu in your wok until it’s crispy on all sides.Step 3
Set the crispy tofu aside and return your wok to the stove. Heat the wok again at high heat, then add riced cauliflower (frozen or raw) to the wok. Cook the cauliflower rice until it starts to char, then add the second amount of sesame oil and soy sauce. Toss the cauliflower rice until it absorbs the oil and soy sauce.Step 4
In a small bowl, crack and whisk an egg. Season the cauliflower rice with onion and garlic powder in the wok. Reduce the heat to medium, then move the rice to the outer edge of the wok. Pour the whisked egg in the center of the wok, then stir it until it scrambles. Mix the rice and egg together, then fold the crispy tofu back into the rice.
