Low Carb Korean Tofu Stir Fry

You will love the flavor combinations in this Low Carb Korean Tofu stir fry. The tofu is browned on all sides with some avocado oil. Garlic and ginger are sauteed along with ground pork, later joined with sauteed carrots, kimchi, and zucchini. The deep flavors of the sauteed ginger, garlic, and kimchi make this dish out of this world! Once the tofu, ground pork, and vegetables are combined, they are seasoned with tamari, fish sauce, and sesame oil. This dish is delicious over a steaming hot bed of cauliflower rice, making this meal filling.

Where can I find kimchi?

You can find kimchi at larger grocery stores and Asian markets.

How can I make this dish paleo?

To make this dish paleo, you can make the easy swap from tamari to coconut aminos in a 1:1 ratio. All of the other ingredients in this recipe are paleo-friendly.

How can I make this dish vegan?

To make this dish vegan, double the amount of tofu and remove the ground pork. Also, be sure to use vegan-friendly kimchi as most kimchi contains fish sauce. Also, replace the fish sauce in this recipe for tamari. Be sure to copy this recipe to My Foods in our Carb Manager app to adjust using the new ingredients and amounts to make sure your macros for the day stay on point!

Serving suggestions

If you are looking to add more healthy fats to your meal, considering eating these delicious Paleo Pumpkin Coconut Macaroons for dessert:

https://www.carbmanager.com/recipe-detail/ug:20fd069a-27bc-4993-3be9-66040d9ba316/paleo-pumpkin-coconut-macaroons

Net Carbs

7.3 g
Fiber

4.8 g
Total Carbs

12.4 g
Protein

32.6 g
Fats

30.3 g

436 cals

Quantity

Serving Size

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Avocado oil

3 tbsp
Pork Ground 84% Lean 16% Fat Raw

1.5 lb
Garlic

1 clove
Tofu, raw (not silken), cooked, firm

14 oz
Carrots

2 small - 5 3/4" long or less
Kimchi (kim chee)

1 cup
Salt, sea salt

0.5 tsp
Zucchini

14 oz
Tamari sauce

2 tbsp
Fish sauce (nam pla or nuoc mam)

1 tbsp
Sesame oil

1 tsp
Cauliflower rice

24 oz

Step 1

Prepare all of the vegetable ingredients ahead of time. This is important in stir-frying because the process goes very quickly. Mince both the garlic and ginger. Chop the kimchi. Peel and cut the carrots on a rolling bias into 1” pieces. Cut the zucchini into quarters and then into slices.
Step 2

Cut the tofu into roughly 1” pieces. Drain as much of the liquid as possible.
Step 3

Preheat a large nonstick skillet over medium-high heat. Once hot, add in 1 tablespoon of avocado oil. Add in cut tofu which has been cut and thoroughly drained. Allow the tofu to sear on one side until browned, making sure to turn down the heat as necessary. Once brown, use a spatula to scrape under the tofu and allow it to brown on a second side. Remove the tofu to a plate.
Step 4

Add another tablespoon of oil to the pan and add in the ground pork.
Step 5

Cook the pork until it is halfway cooked. Season it with half of the tamari and fish sauce. Cook until no longer pink and remove to the plate with the tofu.
Step 6

Add another tablespoon of oil and add in minced ginger, garlic, and kimchi. Saute for 30 seconds.
Step 7

Then add in the carrots. Cook the carrots for one minute and allow them to caramelize in the mixture.
Step 8

Next, add in the zucchini and cook until the zucchini is starting to soften.
Step 9

Toss the tofu and ground meat back into the pan and season it with the remaining tamari and fish sauce. Drizzle with the sesame oil. Taste and adjust, adding a little sea salt as desired. Serve on top of hot cauliflower rice.