Kung Pao Tofu is a classic Chinese dish reinvented here as a keto-friendly, low-carb recipe perfect for anyone following a ketogenic lifestyle. This recipe combines crispy fried tofu cubes with crunchy bell peppers, green onions, and roasted peanuts, all coated in a rich, spicy, and slightly sweet sauce made keto-safe with erythritol.
The dish is quick to prepare—ready in just 15 minutes—and packs 15 grams of protein per serving, making it an excellent choice for a fulfilling low-carb meal. The bold flavors of garlic, ginger, chili flakes, and hoisin sauce give you that signature Kung Pao taste without any of the excess sugars found in traditional recipes.
Nutrition Facts (Per Serving)
- Calories: 268 kcal
- Fats: 21 g (66%)
- Proteins: 15 g (20%)
- Carbohydrates: 9 g (13%)
This recipe's macros are perfectly aligned with ketogenic diet requirements, emphasizing fats and protein while keeping carbohydrates low. The high fat content comes mainly from the vegetable oil and sesame oil, which help keep you satiated and provide essential fatty acids. For more keto nutrition insights, visit Ruled.me Keto Food List.
Ingredients
- 250 grams firm tofu, cut into 1” cubes
- ¼ cup vegetable oil, for frying
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 red bell pepper, cut into strips
- 2 stalks green onions, sliced
- 1 tsp chili flakes
- 2 tbsp roasted peanuts
- 1 tsp cornstarch (optional, for thickening)
- 1 tsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce (look for low sugar or keto-friendly version)
- 1 tsp erythritol (or preferred keto sweetener)
- ½ cup water
- 1 tsp sesame oil
Instructions
- Heat vegetable oil in a pan over medium-high heat. Fry tofu cubes until golden brown and crispy on all sides. Drain on paper towels to remove excess oil.
- In a small bowl, whisk together water, cornstarch, tomato paste, hoisin sauce, soy sauce, and erythritol to create the sauce mixture.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet. Sauté minced ginger, garlic, green onions, chili flakes, and red bell pepper until fragrant and slightly tender, about 2-3 minutes.
- Pour the prepared sauce mixture into the wok. Stir and simmer until the sauce thickens, about 2-3 minutes.
- Add the fried tofu cubes to the wok. Toss gently to coat tofu evenly with the sauce and warm through.
- Remove from heat and drizzle with sesame oil for a rich finishing flavor.
- Sprinkle roasted peanuts on top before serving for crunch and nutty taste.
Why Choose This Keto Kung Pao Tofu?
This recipe offers the perfect balance of spicy, savory, and slightly sweet flavors that satisfy cravings while sticking to keto principles. Tofu provides a plant-based protein boost, ideal for vegans and vegetarians following keto.
Traditional Kung Pao recipes often include sugar-laden sauces and flour-based coatings. Here, the use of erythritol and optional cornstarch keeps carbs low without compromising on texture or taste.
Pro Tips for Best Results
- Press tofu well to remove excess moisture for crispier frying.
- Adjust chili flakes according to your spice preference.
- Use low-sodium soy sauce to control salt levels.
- Serve with steamed cauliflower rice or zucchini noodles for a complete keto meal.
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