Low-carb garlic and sesame tofu bowl

Low-carb garlic and sesame tofu bowl

Are you looking for a savory and flavorful vegan meal? Then look no further. This little beauty is packed with umami goodness and will have you coming back for more. Sweet yet savory, plus packed with spice and all things nice.

Low-carb garlic and sesame tofu bowl

Are you looking for a savory and flavorful vegan meal? Then look no further. This little beauty is packed with umami goodness and will have you coming back for more. Sweet yet savory, plus packed with spice and all things nice.
USMetric
2 servingservings

Ingredients

Marinade
  • 3 3 garlic clove, mincedgarlic cloves, minced
  • 2 tbsp 2 tbsp tomato paste
  • 1 tbsp 1 tbsp fresh ginger, minced
  • ¼ cup 60 ml tamari soy sauce
  • 2 tbsp 2 tbsp coconut aminos
  • 2 tsp 2 tsp sesame oil
  • 1 tsp 1 tsp chili flakes
  • 2 tbsp 2 tbsp unsweetened rice vinegar
Tofu and bok choy
  • 14 oz. 400 g firm tofu
  • 2 tbsp 2 tbsp coconut oil
  • 8 oz. 230 g bok choy, halved and rinsed
Serving
  • 1 tsp 1 tsp toasted sesame oil, for drizzling
  • 2 tsp 2 tsp sesame seeds
  • 2 oz. (9 tbsp) 55 g (130 ml) scallion, finely chopped at an anglescallions, finely chopped at an angle
  • salt and pepper to taste
  • chili flakes (optional)
  • 1 1 lime, wedgeslimes, wedges (optional)
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Instructions

  1. Whisk the marinade ingredients in a medium-sized bowl, to combine well.
  2. Cut the tofu into bite-sized squares, and then press between paper towels to remove any additional moisture. Add the tofu and the marinade and toss to coat. Place in the fridge for 1 hour or overnight to let the flavors develop.
  3. Heat the coconut oil in a large pan over medium heat. When the oil is hot, use a slotted spoon to remove the tofu from excess marinade, and place in the pan. Cook until crispy on all sides, approx 10 minutes, and then add the marinade to the pan. Cook for another 5 minutes, until the sauce, thickens and coats the tofu. While the tofu cooks, bring a large pot of water to a boil.
  4. Blanch the bok choy halves by adding them to the boiling water for 3 minutes, and then transfer them to an ice bath. Strain, prior to serving.
  5. For serving, place the bok choy and tofu, side by side in bowls. Garnish the bok choy with drizzled sesame oil, sesame seeds, scallions, and chili flakes. Season with lime, salt, and pepper, to taste.

Tip

Tofu can be stored in a covered container in the fridge for up to 1 week.

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4 comments

  1. Sarah Hart
    The mixture of flavours in this recipe was extraordinary
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    The mixture of flavours in this recipe was extraordinary

    I'm glad you enjoyed it! Thank you for taking the time to let us know.

  3. andochinterest
    Is there a good replacement for coconut aminos?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    Is there a good replacement for coconut aminos?

    Soy sauce or liquid aminos may work well instead.

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