Servings: 4 servings
Calories: 206kcal
Ingredients
- 1 block (14 ounces) firm tofu
- 1 tablespoon avocado oil
- 3 tablespoons soy sauce
- 1/3 cup water
- 1 tablespoon allulose
- 1 tablespoon gochugaru
- 3 cloves garlic minced
- 2 scallions chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Pat the tofu dry and cut it into 1/2-inch slices. Press gently between paper towels to remove excess water. Sprinkle lightly with salt.
- Heat the oil in a large skillet over medium-high heat. Fry the tofu for 3 to 4 minutes per side, until golden.
- Stir together the soy sauce, water, allulose, gochugaru, garlic and half the scallions.
- Pour the sauce over the tofu, reduce the heat to medium, and simmer for 5 to 6 minutes, spooning the sauce over the slices, until most of it has reduced to a glaze.
- Drizzle with sesame oil and sprinkle with the remaining scallions and sesame seeds.
Notes
Taking the time to brown the tofu gives it a firm skin that soaks up the sauce without falling apart. This keeps in the fridge for up to 4 days and is a perfect lunchbox side.
Chef's Tip: Add a few slices of onion under the tofu before adding the sauce. They melt into the glaze and add natural sweetness.
Keto Swap: Home recipes usually add sugar or corn syrup to the glaze. Allulose gives the same glossy finish without the carbs.
Success Tip: Halve the gochugaru for a mild version, or replace it with a pinch of paprika for color without heat.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 206kcal | Protein: 19g | Fat: 14g | Fiber: 3.1g
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