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prep time
10 min
cook time
10 min
ready time
20 min
Keto Crispy Sesame Tofu with Zucchini Noodles Meal prep
This crispy sesame tofu with zucchini noodles makes a healthy, vegan Keto meal prep option that is also gluten-free. This meal is prepared by pan-frying tofu pieces until crisp, then coating them in an umami and creamy peanut sauce. The golden tofu is served on a bed of fresh zucchini noodles and drizzled with the same delicious sauce. This recipe definitely stands out among many Keto meal prep ideas.
How to store this Keto tofu dish?
The best way to store this low-carb meal is to separate the sauce from the zoodles and tofu. Lay the zucchini noodles at the bottom of a microwave-safe container and top it with the golden tofu pieces. Pour the peanut sauce into smaller containers. Store them in the fridge for up to 4 days. Unfortunately, this recipe is not freezer-friendly.
How to eat this Keto crispy sesame tofu meal?
You can eat this low-carb meal in two ways; you can either enjoy it cold, where you drizzle the sauce on top, and mix everything. This makes for a refreshing and crunchy meal that is excellent for hot afternoons.
Or, you can drizzle the sauce then microwave the container for a couple of minutes until heated through. This results in a comforting and warm meal, perfect for cold days. You should be informed, though, that heating the zucchini noodles will result in releasing a lot of its moisture, making your meal a bit soupy.
Can you recreate this meal with meat?
If you aren’t a fan of tofu and aren’t vegan but still want to add this recipe to your Keto meal prep, then you can replace the firm tofu with chicken. Use boneless chicken thighs rather than chicken breast for a more flavorful result. Chicken thighs will also provide more fat to your meal.
Net Carbs
5.4 g
Fiber
3.4 g
Total Carbs
9 g
Protein
12.9 g
Fats
27.6 g
320 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Garlic
1 clove
Ginger
2 slice - 1" diameter
Peanut butter, natural, salted
3 tbsp
Tamari sauce, reduced sodium
0.25 cup
Sesame oil
3 tbsp
Water
2 tbsp
Rice Vinegar
0.25 cup
Liquid stevia
10 Drop
Gochugaru Korean Red Hot Chili Pepper Flakes
1 tsp
Tofu, raw (not silken), not cooked, firm, not drained
300 g
Coconut flour
1 tbsp
Oil
2 tbsp
Zucchini
1 medium
Sesame seeds
2 tsp
Nigella seeds ( Black sesame seeds )
1 tsp
Recipe Steps
steps 5
20 min
Step 1
Grate the garlic and ginger and add to a bowl. Add the peanut butter, tamari, sesame oil, rice vinegar, stevia, water, and chili flakes. Whisk until a smooth sauce forms. Set asideStep 2
Press the tofu block between layers of kitchen paper, and squeeze to release excess moisture. Cut the tofu into small cubes and place them in another bowl. Sprinkle the coconut flour and toss to coat.Step 3
Pour the oil into a nonstick pan over medium-high heat. Add the tofu pieces in one layer and cook for 2-3 minutes per side until slightly golden. Add ¼ cup of the sauce and stir to combine.Step 4
Drop the heat to low and let the sauce simmer down until it becomes brown and sticky. Stir the tofu to collect the sauce and remove it from the heat. At this point, the tofu should be crispy and golden. Set aside to cool.Step 5
Spiralize the zucchini and divide the zoodles among 4 microwave-safe containers. Top the zucchini noodles with the crispy tofu. Divide the remaining sauce into 4 small containers. Garnish with sesame seeds and nigella seeds, then close the containers and store them in the fridge for up to 4 days.
Comments
FortuitousRadish780883 2 months ago
Excellent recipe, just the right amount of heat. I set the tofu aside after it was cooked, then placed the zucchini in the frying pan and cooked it in some of the sauce, I think it added great flavor.
Andipen 3 years ago
This was good but the portion was so small! 😫
AshleyDas 2 years ago
Ok, now that i see your comment I'm gonna double or triple it for family :)
StupendousCauliflower482903 3 years ago
Excellent, enjoyed this! Very crisp tofu, excellent sauce. Will add to weekly rotation