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    Home » Main Dishes

    Published: Aug 28, 2019 · Updated: Jun 1, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Peanut Tofu Stir-Fry with Bok Choy

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    Gluten FreeEgg FreeVeganVegetarianKeto

    Tofu has an incredible ability to absorb flavors, and the Thai style of cooking has maximized the ability the humble peanut has to achieve mind-blowing culinary effects. Combine these ingredients, and you have the making of an entrée that will be the talk of the dinner party.

    tofu stiry fry

    In this dish, bok choy’s robust flavor is softened by cauliflower and coconut oil, while being complemented by the salty tang of soy sauce and a garnish of green onions. So Nourished’s monk fruit erythritol sweetener rounds out the savory profile of the dish by adding a touch of sweetness that accentuates the other, sharper flavors.

    thai tofu stir fry

    Going low-carb doesn’t mean you have to give up Thai food. Adding stir-fry to your repertoire expands your ability to make dishes from all over the world without breaking your macros!

    MORE KETO TOFU RECIPES

    Tofu stir fry with broccoli

    Tofu Mac & Cheese

    Spicy Thai Tofu Kebabs

    This post was created by my fellow low-carb bloggers, Rami and Vicky Abrams, from Tasteaholics.com.

    This post may contain affiliate links. Please read my disclosure policy for more information.

    peanut tofu stir fry

    Peanut Tofu Stir-Fry with Bok Choy

    An easy low carb Thai tofu stir-fry with bok choy for a quick and easy dinner.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Thai, Vegetarian
    Servings 4 servings
    Calories 365 kcal

    Ingredients
     
     

    • 24 ounces Tofu, extra-firm drained
    • ½ cup monk fruit erythritol sweetener, powdered So Nourished brand
    • 6 tablespoons soy sauce gluten free
    • 3 tablespoons water
    • 3 tablespoons peanut butter
    • 3 tablespoons sesame oil toasted
    • 1 cauliflower, medium chopped
    • 1 tablespoon coconut oil
    • 2 cups Baby bak choy sliced
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • sliced green onions to garnish

    Instructions
     

    • Drain the tofu well and roll it in paper towel then place it on a cutting board.
    • Place a second cutting board or a skillet on top to press the tofu for about 15 minutes.
    • Preheat the oven to 400°F and cut the tofu into cubes then place on a parchment-line baking sheet in a single layer.
    • Bake for 25 minutes then remove and set aside to cool.
    • Whisk together the monk fruit erythritol sweetener, soy sauce, peanut butter, water, and sesame oil in a bowl.
    • Add the baked tofu and toss until evenly coated. Let rest for 15 minutes.
    • Meanwhile, place the cauliflower in a food processor and pulse into rice-like grains.
    • Heat the coconut oil in a large skillet over medium heat.
    • Add the bok choy and sauté for 2 to 3 minutes until it starts to wilt then add the tofu with a few spoonfuls of the sauce.
    • Cook for 2 to 3 minutes until heated through then spoon off into a bowl and cover to keep warm.
    • Heat a second large skillet over medium heat and grease with cooking spray
    • Add the cauliflower rice and season with salt and pepper – add a tablespoon or two of water then cover and steam for about 5 minutes.
    • Uncover and stir the rice and cook until just browned then spoon into a bowl.
    • Serve the cauliflower rice topped with the tofu and bok choy, drizzling with extra sauce and garnishing with sliced green onion.

    Notes

    Rami & Vicky Abrams created Tasteaholics.com in 2015 to master the art of creating extremely delicious and healthy low-carb food while researching the truth behind nutrition, dieting, and overall health. Their mission is to continue to grow the keto and low-carb movement and help their followers improve their health and outlook on life through nutrition

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 365kcalCarbohydrates: 15.1gProtein: 21.9gFat: 27.4gFiber: 5.8g
    Keyword Easy Main Course
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!
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    angela profile

    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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