Korean Tofu & Veggie Skillet

Crispy pan-fried tofu and colorful vegetables tossed in a savory, slightly sweet Korean-style sauce, served over light cauliflower rice for a quick and flavorful low-carb meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Korean
• Difficulty: Easy
• Cost: $2.90/serving

Dietary

• Vegan
• Vegetarian
• Nut-Free
• Dairy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• quick
• healthy
• stir-fry
• savory

Ingredients

• 8 ounce extra-firm tofu (pressed, cut into 1/2-inch cubes)
• 1 tablespoon sesame oil (divided)
• 2 cup cauliflower rice
• 1 cup stir-fry vegetable blend
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon fresh ginger (minced)
• 1 clove garlic (minced)
• 0.25 teaspoon red pepper flakes
• 2 tablespoon scallions (chopped, for garnish)
• 1 teaspoon sesame seeds (for garnish)

Instructions

1. Heat 1/2 tablespoon of sesame oil in a large non-stick skillet over medium-high heat. Add the tofu cubes 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.
2. While the tofu cooks, prepare the sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, maple syrup, minced fresh ginger, minced garlic, and red pepper flakes (if using).
3. Add the remaining 1/2 tablespoon of sesame oil to the same skillet. Add the frozen stir-fry vegetable blend and cook for 3-5 minutes, stirring frequently, until heated through and slightly tender-crisp.
4. Add the frozen cauliflower rice to the skillet with the vegetables and cook for another 3-4 minutes, stirring occasionally, until heated through.
5. Return the cooked tofu to the skillet. Pour the prepared sauce over the tofu and vegetables. Cook for 1-2 minutes, tossing to coat everything evenly, until the sauce has thickened slightly.
6. Divide the Korean Tofu & Veggie Skillet between two plates. Garnish with chopped scallions and sesame seeds, if desired, before serving.

Notes

Ensure the tofu is well-pressed to achieve a crispy texture. For extra low-carb, omit the maple syrup and use only erythritol, or adjust to taste.

Nutrition (per serving)

• Calories: 320
• Protein: 22.5 g
• Carbohydrates: 25.1 g
• Fat: 16.8 g
• Fiber: 6.7 g
• Sodium: 310 mg
• Saturated Fat: 2.2 g
• Sugar: 10.5 g