Keto Vegan Pan-Fried Sesame Tofu

This simple Keto vegan recipe is packed full of Asian flavors and is super easy to make on a weeknight. Extra-firm tofu is sliced thin, then sauteed in oil until crisp on both sides. The tofu is removed from the pan, so a sauce can be created with sauteed ginger and garlic, cooked until fragrant, and when combined with soy sauce and rice vinegar. The pan-fried tofu added back into the pan to mingle with the ginger-garlic soy sauce an then plated and topped with freshly sliced scallions. This is the best-pan-fried sesame tofu!

How do I ensure good pan-fried tofu?

The best way to get extra crispy tofu is to use a paper towel to dry off the excess moisture before searing. However, extra firm tofu already has a lot of its moisture content removed so it can be sliced and go directly into the hot pan. To ensure the best sear, start heating your pan ahead of time to be sure that it is hot. Next, add the oil and swirl the pan. Then add the tofu. When the tofu is added to the pan it should give a good sizzle; if it doesn’t, then you know your pan will need to be hotter at the start next time.

Is tofu Keto?

There isn’t food that is necessary Keto or non-Keto; it is based on a balance of macros (high protein and high fat). While tofu can be Keto, it should be consumed with something high-fat since tofu is very lean. You can pair this tofu with avocado and butter sauteed veggies to help get those healthy fats into the meal. Tofu is not allowed on a strict Paleo diet.

Is soy sauce Keto?

Soy sauce is Keto, but for those that have a wheat sensitivity, opt for tamari instead, which is gluten-free but contains soy. If either allergen is an issue, substitute the soy sauce for coconut aminos in a 1:1 ratio.

Suggested pairing

This dish would be great paired with cauliflower rice and a dark green vegetable like these:

https://www.carbmanager.com/recipe/cauliflower-rice

https://www.carbmanager.com/recipe/Keto-roasted-bok-choy

Net Carbs

2.1 g
Fiber

1.3 g
Total Carbs

4.7 g
Protein

8.1 g
Fats

13.8 g

169 cals

Quantity

Serving Size

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Vitasoy Usa Organic Nasoya Extra Firm Tofu

1 pound
Avocado Oil

2 tablespoon
Coarse Kosher Salt by Morton

¼ tsp
Avocado Oil

2 tablespoon
Ginger

1 tablespoon, sliced
Garlic

1 tablespoon, chopped
Soy Sauce

1 tablespoon
Brown Sugar Replacement by Swerve

2 tsp
Rice Vinegar

1 tablespoon
Sesame Oil

1 teaspoon
Scallions

2 large

Step 1

Preheat a medium-sized nonstick skillet over medium-high heat. Wait until the pan is very hot. Add 2 tbsp of oil and swirl the pan to coat it evenly with the oil. Slice the block of tofu into 6 even slices. Place the tofu carefully into the hot pan. The tofu should sizzle well once it hits the pan. Be sure to turn down the heat slightly (to about medium) and allow the tofu to cook on the first side for several minutes until browned and crispy. Sprinkle the tofu with kosher salt.
Step 2

Flip the tofu and cook it on the second side for several minutes. Instead of timing how long the tofu takes to get crispy, simply cook it until the tofu is nicely golden brown. The more patience you are the crispier the tofu.
Step 3

Remove the tofu to a clean plate to make room in the pan to make the sauce. The pan should still be on the stove and hot.
Step 4

In the hot pan, add 1/2 tablespoon of oil and then the minced ginger and garlic. Stir briefly until fragrant about 30 seconds. Then turn off the heat and add the soy, brown sugar sweetener, and rice vinegar. The mixture will bubble slightly and evaporate some. That is ok, that is what you want to happen. There will not be much sauce in the end, just enough for a light glaze.
Step 5

Add the seared tofu back to the pan and toss to coat. Shingle tofu on a clean plate and top with remaining sauce (most will have clung to the tofu). Drizzle plated tofu with sesame seed oil and top with sliced scallions.