Low Carb Korean Tofu Stir Fry
How to Make It
Step 1
Prepare all of the vegetable ingredients ahead of time. This is important in stir-frying because the process goes very quickly. Mince both the garlic and ginger. Chop the kimchi. Peel and cut the carrots on a rolling bias into 1” pieces. Cut the zucchini into quarters and then into slices.
Step 2
Cut the tofu into roughly 1” pieces. Drain as much of the liquid as possible.
Step 3
Preheat a large nonstick skillet over medium-high heat. Once hot, add in 1 tablespoon of avocado oil. Add in cut tofu which has been cut and thoroughly drained. Allow the tofu to sear on one side until browned, making sure to turn down the heat as necessary. Once brown, use a spatula to scrape under the tofu and allow it to brown on a second side. Remove the tofu to a plate.
Step 4
Add another tablespoon of oil to the pan and add in the ground pork.
Step 5
Cook the pork until it is halfway cooked. Season it with half of the tamari and fish sauce. Cook until no longer pink and remove to the plate with the tofu.
Step 6
Add another tablespoon of oil and add in minced ginger, garlic, and kimchi. Saute for 30 seconds.
Step 7
Then add in the carrots. Cook the carrots for one minute and allow them to caramelize in the mixture.
Step 8
Next, add in the zucchini and cook until the zucchini is starting to soften.
Step 9
Toss the tofu and ground meat back into the pan and season it with the remaining tamari and fish sauce. Drizzle with the sesame oil. Taste and adjust, adding a little sea salt as desired. Serve on top of hot cauliflower rice.
Ingredients
- Avocado oil – 3 tbsp
- Pork Ground 84% Lean 16% Fat Raw – 1.5 lb
- Garlic – 1 clove
- Tofu, raw (not silken), cooked, firm – 14 oz
- Carrots – 2 small – 5 3/4″ long or less
- Kimchi (kim chee) – 1 cup
- Salt, sea salt – 0.5 tsp
- Zucchini – 14 oz
- Tamari sauce – 2 tbsp
- Fish sauce (nam pla or nuoc mam) – 1 tbsp
- Sesame oil – 1 tsp
- Cauliflower rice – 24 oz