Low Carb Asian Seared Tofu With Burst Cherry Tomatoes And Peas

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    40 min

Low Carb Asian Seared Tofu With Burst Cherry Tomatoes And Peas

A simple dish packed with flavor. Tofu is seared until crisp in a pan and then simmered in a fresh tomato sauce with sauteed ginger and garlic. Cherry tomatoes cooked until they are just soft enough to poke with a spoon and burst gently. Finally, sugar snap peas added for crunch and sweetness.

What do I serve with this dish?

Cauliflower rice is an excellent pairing with this dish to soak up all the tomato sauce and vegetables.

Can I use other tomatoes?

Yes, fresh garden tomatoes are extra juicy. If using fresh tomatoes, you may not need to add all the water that this recipe calls for, so use good judgment here. Cherry tomatoes give a nice texture, though, which is why they are used in this dish.

What kind of tofu should I use?

This dish will only work with firm tofu; other types of tofu is too soft to be pan-seared.

  • Net Carbs

    6.1 g

  • Fiber

    2.8 g

  • Total Carbs

    9.3 g

  • Protein

    17.7 g

  • Fats

    25.3 g

314 cals

Low Carb Asian Seared Tofu With Burst Cherry Tomatoes And Peas

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Tofu, Raw (not Silken), Cooked, Extra Firm

    Tofu, Raw (not Silken), Cooked, Extra Firm

    1 pound

  • Avocado Oil

    Avocado Oil

    2-½ tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Avocado Oil

    Avocado Oil

    2-½ tablespoon

  • Ginger

    Ginger

    1 tablespoon, sliced

  • Garlic

    Garlic

    1 tablespoon

  • Mushrooms, Raw

    Mushrooms, Raw

    5 medium

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Tomato Raw (includes Cherry, Grape, Roma)

    Tomato Raw (includes Cherry, Grape, Roma)

    1 pint

  • Water

    Water

    1 cup

  • Soy Sauce

    Soy Sauce

    1 tablespoon

  • Scallions

    Scallions

    2 large

  • Sugar Snap Peas

    Sugar Snap Peas

    1 cup

Recipe Steps

steps 9

40 min

  • Step 1

    Drain tofu and place them on a plate lined with paper towels. Top tofu with paper towels and press on them to remove as much moisture as possible.
    Step 1
  • Step 2

    Slice each block of tofu in half the long way to make two flat pieces per block of tofu.
    Step 2
  • Step 3

    Heat a large nonstick skillet over medium-high heat until hot. Add the avocado oil and swirl the pan to distribute the oil evenly. Add the tofu slices and cook on the first side for several minutes until you can begin to see the tofu browning around the bottom edges. Season with ¼ tsp kosher salt.
    Step 3
  • Step 4

    Flip the tofu and continue to cook on the second side until browned. Remove to a plate.
    Step 4
  • Step 5

    In the same pan, add 1 tbsp oil and the minced garlic and ginger. Add sliced mushrooms at the same time. Cook until mushrooms are browned. Season mushrooms with ¼ tsp kosher salt.
    Step 5
  • Step 6

    Next, add the cherry tomatoes whole and 1 cup of water.
    Step 6
  • Step 7

    Turn heat down to low and simmer for about 10 minutes until the tomatoes are soft enough they burst when gently poked with a spoon and water has evaporated some.
    Step 7
  • Step 8

    Add the sugar snap peas and tofu. Heat until peas have lost some of the rawness but are still slightly crisp.
    Step 8
  • Step 9

    Garnish with sliced scallions.
    Step 9

Comments 5

  • ExcellentKetone896105

    ExcellentKetone896105 9 months ago

    What happened to the soy sauce?

    • Claireeac

      Claireeac 2 years ago

      Another amazing recipe. So lovely and fresh

      • Dolores

        Dolores 3 years ago

        Not sure ab this recipe’s macros. I put it in my foods to change radish for the snap peas & it shows it as an “F” category with 21 carbs. Radishes were adjusted to have the same macros as the peas. What’s with that?

        • Maratucker91

          Maratucker91 4 years ago

          Can you change it and not use tofu?

          • SplendidMacadamia926564

            SplendidMacadamia926564 4 years ago

            Great recipe!