Servings: 6 servings
Calories: 212kcal
Ingredients
- 6 dried shiitake mushrooms rehydrated and halved
- 1 cup snow peas trimmed
- 1 cup broccoli florets
- 1 block firm tofu cubed and pan-fried until golden
- 1/2 cup wood ear mushrooms rehydrated
- 1 carrot sliced
- 3 tbsp avocado oil
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce or keto-friendly substitute
- 1 tsp sesame oil
- 1 tsp glucomannan powder mixed with 2 tbsp water
Instructions
- Heat avocado oil in a wok over high heat. Add garlic and ginger, stir-fry 30 seconds.
- Add carrot and shiitake, stir-fry 2 minutes.
- Add broccoli, snow peas, and wood ear mushrooms, stir-fry 2-3 minutes more.
- Add vegetable broth, soy sauce, and oyster sauce. Bring to a simmer and cook 4-5 minutes until the vegetables are just tender.
- Gently fold in the pan-fried tofu.
- Stir in the glucomannan slurry and simmer 1-2 minutes until the sauce lightly coats everything. Finish with sesame oil.
Notes
Chef's Tip: Frying the tofu separately before adding it keeps it from breaking apart once it joins the vegetables in the sauce. Keto Swaps: a glucomannan slurry replaces cornstarch, and the vegetable mix here is naturally low-carb as chosen.
Nutrition
Calories: 212kcal | Protein: 12g | Fat: 14g | Fiber: 4g
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