Keto Spicy Garlic Tofu

If you are looking for vegan Keto tofu recipes to satisfy your Chinese takeout cravings, then this one’s for you. This Keto spicy garlic tofu recipe is crispy, sweet, aromatic, and umami. It is a quick and easy meal, perfect for lunch, dinner, or meal prep.

What to serve with this low-carb spicy tofu?

Since this Keto tofu dish has intense flavors, it is better to eat it with a plain side such as buttered zucchini noodles or cauliflower rice. You can also serve it inside lettuce cups.

How to get crispy tofu pieces?

There is no doubt that Keto tofu recipes taste better when crunchy. To get crispy tofu, you must consider 2 factors: the water content of the tofu and the method of cooking.

For this recipe, you need firm tofu or extra firm tofu. You also need to extract as much water as possible by wrapping the tofu block in a clean kitchen towel and pressing it. You can place a heavy plate on top of the wrapped tofu block and leave it for a couple of hours to release moisture.

The second trick to getting crispy tofu is to cook it right. Place a nonstick oiled pan over medium-high heat and add the tofu pieces in one layer. Let them get golden and crisp without stirring. Flip and repeat on all sides.

Can you omit the xanthan gum?

Unfortunately, no. The xanthan gum is a thickening agent that is necessary to get a beautiful sticky sauce that coats the tofu pieces. Consider having this ingredient in your pantry since it is a commonly used thickener in many Keto-friendly recipes.

What if you don’t like spicy food?

This recipe isn’t exclusive to people who prefer a kick in their food. If you can’t tolerate heat, then you shouldn’t be deprived of this delicious Keto meal. You can replace the spicy green chili with mild or sweet green chili and omit the chili flakes and hot sauce. You will still end up with a pretty good tofu dish.

Net Carbs

5.4 g
Fiber

3.2 g
Total Carbs

8.9 g
Protein

19.2 g
Fats

23 g

298 cals

Quantity

Serving Size

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Tofu, raw (not silken), not cooked, extra firm, not drained

300 g
Coconut flour

1 tbsp
Oil

2 tbsp
Garlic

2 clove
Ginger

2 slice - 1" diameter
Red onion

0.13 small
Hot chili peppers, green, raw

0.25 each - approx 4" - 6" long
Crushed Red Pepper Flakes

1 tsp
Tamari sauce

3 tbsp
Keto Hoisin Sauce

30 g
Liquid stevia

10 Drop
Hot Sauce, Original

2 tsp
Rice Vinegar

2 tsp
Xanthan Gum, Baking & Cooking Aid

0.5 tsp
Scallions

1 tbsp, chopped
Sesame seeds

1 tsp

Step 1

To a bowl add the tamari, Keto hoisin sauce, hot sauce, chili flakes, stevia drops, rice vinegar, and xanthan gum. Whisk to combine. Set the sauce aside.
Step 2

Wrap the tofu block in a clean kitchen towel, and squeeze to release excess moisture. Cut the tofu into small ½” cubes and place them in another bowl. Sprinkle the coconut flour and toss to coat.
Step 3

Pour 1 tbsp of oil into a nonstick pan over medium-high heat. Add the tofu pieces in one layer and cook for 4-5 minutes per side until golden. Transfer the tofu to a plate.
Step 4

Grate the garlic and ginger and finely chop the onion and green chili. Add 1 tbsp of oil to the same pan and place it over medium heat, then add the garlic, ginger, onion, and green chili. Cook for 30 seconds until fragrant
Step 5

Add the sauce to the pan and bring to a simmer. Place the tofu pieces back in the pan and let everything cook together for 2-3 minutes, or until the sauce is thick and sticking to the tofu. Take the pan off the heat.
Step 6

To serve, add cauliflower rice at the bottom of a bowl, and top it with 1/2 of the spicy garlic tofu. Garnish with sliced scallions and sesame seeds. Serve immediately.