Crispy Tofu with Citrus-Soy Glaze and Gingered Snap Peas
This vibrant keto recipe features golden, crispy tofu tossed in a tangy citrus-soy glaze, paired with bright, gingered snap peas for a speedy and satisfying stovetop meal. Perfect for busy weeknights, it's packed with plant-based protein and bold flavors, all ready in under 20 minutes.
- 16 oz extra-firm tofu, pressed and cubed
- 2 tbsp avocado oil (or other high-heat oil)
- 2 cups snap peas, trimmed
- 1 tbsp fresh ginger, finely minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp fresh lime juice
- 1 tsp orange zest
- 1 tsp erythritol or monk fruit sweetener
- 1 tsp toasted sesame oil
- 0.25 tsp crushed red pepper flakes (optional)
- 0.25 tsp sea salt
- 2 tbsp fresh cilantro or scallions, sliced (for garnish)
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Instructions
Heat avocado oil in a large nonstick skillet over medium-high heat. Add the cubed tofu and cook, turning occasionally, until all sides are golden and crispy, about 6 minutes.
⏱️ 6 minutesWhile tofu cooks, whisk together soy sauce, lime juice, orange zest, sweetener, sesame oil, and red pepper flakes in a small bowl to make the glaze.
⏱️ 1 minutePush tofu to one side of the pan. Add ginger and snap peas to the other side; sauté until snap peas are bright green and just tender, about 3 minutes.
⏱️ 3 minutesPour the glaze over the tofu and snap peas. Toss everything together to coat evenly and cook for 1-2 minutes, until the glaze thickens slightly. Season with salt to taste.
⏱️ 2 minutesTransfer to plates and garnish with fresh cilantro or scallions before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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