Low-Carb Tofu Recipes
Sesame garlic tofu, crispy bakes, tofu burnt ends, and quick stir-fries — high-protein plant meals that keep carbs under 10g a plate.
★ Lunch
LunchIngredients
- 1 cup riced cauliflower
- 1/4 block firm tofu
- 1/4 cup carrots
- 1 small onion
- 1/2 cup broccoli
- 1 tbsp olive oil
- dash salt
- dash pepper
- sprinkle cumin
- sprinkle paprika
- measure with heart garlic
- 2 tbsp soy sauce
Instructions
- 1Add oil to a pan and turn heat to medium
- 2Add vegetables, seasonings, and soy sauce to your liking; let cook for a few minutes
- 3Dice your tofu and add to pan, along with riced cauliflower
- 4Cook until heated throughout, then serve with a garnish if you are feeling fancy
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Open in Pepper →Why Tofu Is the Quiet Low-Carb Hero
Tofu is 3g carbs per half-block with 20g of protein. It carries any flavor you throw at it. Sesame, sriracha, chili-garlic, peanut, gochujang — the sauce decides the dish, the tofu just shows up to absorb it.
The crispy-tofu technique is the only one that matters: press 20 minutes, cornstarch dust (1 tbsp keeps it low-carb), sear hot in oil until each side browns. From there, every variation is a sauce swap.
Home cooks on Pepper know that low-carb dinner stops being hard when two go-to tofu sauces are always in reach.
Quick Tips
- 1
Press, always press
20 minutes under a heavy pan is the difference between crispy and rubbery. No shortcut here.
- 2
Cornstarch dust, not breading
One tablespoon across a block gets you crispy edges with negligible carbs.
- 3
Hot oil, then add
Oil should shimmer before tofu hits the pan. Cold oil = soggy.
- 4
Buy extra-firm only
Silken and soft fall apart. Extra-firm is the only kind that crisps.
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