📝 About This Recipe
This vibrant stir-fry reimagines a Chinese takeout classic into a clean, keto-friendly masterpiece that doesn't compromise on the signature 'wok hei' aroma. Extra-firm tofu is pressed and seared until golden-crisp, then tossed with tender baby bok choy in a savory, ginger-forward umami sauce. It’s a nutrient-dense, plant-based meal that proves low-carb eating can be incredibly bold and satisfying.
🥗 Ingredients
The Tofu
- 14 ounces Extra-Firm Tofu (drained and pressed for 20 minutes)
- 2 tablespoons Avocado Oil (divided; or any high-smoke point oil)
- 1/4 teaspoon Salt (to season the tofu cubes)
The Keto Umami Sauce
- 3 tablespoons Liquid Aminos (or Tamari for gluten-free)
- 1 tablespoon Rice Vinegar (unsweetened)
- 1 teaspoon Toasted Sesame Oil (for nutty depth)
- 2-3 drops Liquid Monk Fruit (or 1/2 tsp granulated erythritol to balance salt)
- 1/8 teaspoon Xanthan Gum (optional, used as a keto-friendly thickener)
Vegetables & Aromatics
- 4 heads Baby Bok Choy (quartered lengthwise and rinsed thoroughly)
- 1 tablespoon Fresh Ginger (peeled and finely minced)
- 3 cloves Garlic (thinly sliced)
- 3 pieces Green Onions (whites and greens separated and chopped)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
Garnish
- 1 teaspoon Toasted Sesame Seeds (for crunch)
- 2 tablespoons Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Start by prepping the tofu: cut the pressed tofu block into 1-inch cubes and pat them dry one last time with a paper towel to ensure a better sear.
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2
In a small bowl, whisk together the liquid aminos, rice vinegar, sesame oil, sweetener, and xanthan gum (if using) until well combined; set the sauce aside.
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3
Heat a large wok or non-stick skillet over medium-high heat and add 1 tablespoon of avocado oil, swirling to coat the surface.
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4
Carefully place the tofu cubes in the pan in a single layer. Let them sear undisturbed for 3-4 minutes until the bottoms are deep golden brown.
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5
Flip the tofu cubes and cook for another 3-5 minutes, tossing occasionally until most sides are crispy. Remove tofu from the pan and set aside on a plate.
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6
Wipe out the pan if there are burnt bits, then add the remaining 1 tablespoon of oil over high heat.
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7
Add the white parts of the green onions, the minced ginger, and sliced garlic. Stir-fry rapidly for 30-45 seconds until fragrant but not browned.
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8
Toss in the quartered baby bok choy and the red chili flakes. Stir-fry for 2 minutes, using tongs to turn the greens so they wilt evenly.
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9
Add a splash of water (about 1 tablespoon) if the pan looks too dry; this creates steam to help cook the thick stems of the bok choy.
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10
Once the bok choy leaves are bright green and the stems are crisp-tender, return the crispy tofu to the pan.
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11
Give the sauce mixture a quick whisk and pour it over the tofu and vegetables.
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12
Toss everything together for 1 minute until the sauce bubbles and coats every ingredient in a glossy sheen.
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13
Remove from heat immediately to prevent the bok choy from overcooking and becoming mushy.
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14
Garnish with the green parts of the onions, toasted sesame seeds, and fresh cilantro before serving hot.
💡 Chef's Tips
Pressing your tofu is non-negotiable; removing excess moisture is the only way to achieve that restaurant-style crispy exterior. If you don't have xanthan gum, the sauce will be thinner but still delicious; just reduce it for an extra 30 seconds. Cut your bok choy into uniform sizes so the stems cook at the same rate. For an extra flavor punch, add a teaspoon of fermented black bean paste (check labels for carbs). Avoid crowding the pan during the tofu searing phase; work in batches if your pan is small to ensure maximum crispiness.
🍽️ Serving Suggestions
Serve over cauliflower rice sautéed with a hint of lime and cilantro. Pair with a chilled glass of dry Riesling or a sparkling mineral water with lime. Add a side of spicy pickled cucumbers (smashed cucumber salad) for a refreshing contrast. Top with a fried egg for extra fat and protein if your keto macros allow. Serve alongside a warm bowl of egg drop soup for a complete multi-course feel.