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prep time
10 min
cook time
15 min
ready time
25 min
Keto Tofu and Spinach Stir Fry
Cubed tofu is sautéed until golden brown on all edges, salted, and then sautéed with green baby spinach leaves and seasoned with sesame seed oil, soy sauce and chinkiang vinegar. It is a simple vegetarian side dish with delicate Asian flavors
Net Carbs
3.3 g
Fiber
2.4 g
Total Carbs
5.9 g
Protein
13.7 g
Fats
13.7 g
188 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tofu, Raw (not Silken), Cooked, Firm
14 ounce
Avocado Oil
2 tablespoon
Spinach
8 ounce
Coarse Kosher Salt by Morton
½ tsp
Chinkiang Vinegar by Gold Plum
1 teaspoon
Tamari Sauce
1 teaspoon
Sesame Seed Oil Anoriental Seasoning by Dynasty
1 teaspoon
Recipe Steps
steps 2
25 min
Step 1
Cube the tofu into ½” x ½” pieces. Heat a large nonstick saute pan over high heat until hot. Add the avocado oil and then the tofu pieces. Turn the heat to medium. Brown on all sides. This should take about 10-12 minutes perhaps longer depending on how wet the tofu was to start. Add ½ tsp kosher salt to the tofu and toss.Step 2
Once browned, add the spinach and cook until wilted. Add the black vinegar (chinkiang), soy sauce and sesame seed oil. Taste and adjust seasoning to your liking. Serve hot.
Comments
FabulousKale542451 2 years ago
I used red wine vinegar and coconut oil for convenience, and this was great and simple!
IneffableKale970688 4 years ago
10 to 12 minutes for the tofu is way too long, mine was completely dried out. Will try it one more time with less cook time and larger pieces of tofu.
iroc_nameloc 4 years ago
Delicious!
Barbara 4 years ago
Just ok. The tofu stuck to the pan.
GorgeousAvocado632980 2 years ago
I only use a nonstick pan for tofu now. Mine alwasy sticks as well! :)
FabulousAvocado771991 3 years ago
That's not a problem of the recipe...