Japanese · Dinner
Deep Fried Tofu (Keto)
Cubes of firm tofu are coated in almond flour and egg, then deep fried until golden and crisp while the interior stays soft. Served over shredded napa cabbage with a warm soy-ginger-sesame dipping sauce, topped with scallion, sesame seeds, and lime.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
26.8gProtein
49.5gFat
15.2gCarbs
3.4gSugar
6.1gFiber
890mgSodium
196mgChol
6.9gSat Fat
420mgPotassium
310mgCalcium
4.8mgIron
0.5mcgVitamin B12
9.5mgVitamin C
vegetarian
gluten-free
low-carb
high-fiber
keto
Instructions
1
Prep
Press tofu between paper towels for 10 minutes to remove excess moisture, then pat dry until no water beads remain on the surface.
2
Build
Whisk egg in a shallow bowl and spread almond flour in another; dip each tofu cube in egg then coat in almond flour, pressing firmly.
3
Fry
Heat avocado oil in a small pot over medium-high to 350°F (175°C); fry tofu for 3 to 4 minutes, turning once, until deep golden and crackling.
4
Drain & Sauce
Lift tofu onto paper towels to drain. Warm dashi, soy sauce, sesame oil, and ginger in a small saucepan over low heat for 2 minutes.
5
Plate
Arrange napa cabbage on a plate, top with fried tofu, spoon sauce alongside, scatter with scallion and sesame seeds, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 6 tbsp6 tbsp almond flour
- 22 eggs
- 1 cup240ml avocado oil, for frying
- 1/2 cup120ml dashi
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp ginger-fresh
- 22 scallion
- 1 cup70g napa-cabbage
- 2 tsp2 tsp sesame seeds
- 22 lime wedge
