Keto Tofu & Vegetable Stir-Fry

1Press the extra-firm tofu (400 g) for at least 30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes.

2In a medium bowl, toss the tofu cubes with 1 tbsp olive oil (1 tbsp), garlic powder (1 tsp), onion powder (½ tsp), and black pepper (¼ tsp) until evenly coated.

3Heat a large non-stick skillet or wok over medium-high heat. Add the seasoned tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.

4In the same skillet, add 1 tbsp sesame oil (1 tbsp) and 1 tbsp olive oil (1 tbsp). Add the broccoli (1 head) florets, red bell pepper (1), mushrooms, and green beans (½ cup). Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

5Add the minced garlic (2 cloves) and grated ginger (1 inch) to the vegetables. Stir-fry for another 1-2 minutes until fragrant.

6While the vegetables are cooking, prepare the sauce: In a small bowl, whisk together the tamari (or coconut aminos), rice vinegar (1 tbsp), 1 tsp sesame oil (1 tbsp), ginger powder (½ tsp), and red pepper flakes (if using). If you desire a thicker sauce, whisk in a pinch of xanthan gum until smooth.

7Return the crispy tofu to the skillet with the vegetables. Pour the prepared sauce over the tofu and vegetables. Toss gently to coat everything evenly.

8Cook for 1-2 minutes, allowing the sauce to slightly thicken and coat the ingredients. Remove from heat.

9Serve immediately, garnished with sesame seeds (1 tbsp) and fresh cilantro or chopped green onions.