Recipes

Low Carb Stir Fry Veggies with Air Fryer Coconut Tofu Recipe

Atkins Low Carb Stir Fry Veggies with Air Fryer Coconut Tofu
11.7g
Net Carbs
Prep Time: 125 Minutes
Style:Asian
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
23.1g

Protein

33.2g

Fat

6.8g

Fiber

445.1cal

Calories

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INGREDIENTS

  • 14 oz extra firm tofu
  • 0 1/4 cup tamari soy sauce
  • 2 tbsp allulose, liquid sweetener
  • 2 tsp lime juice, 100%, fresh squeezed
  • 1 Tbsp coconut flour, finely ground, organic
  • 0 1/4 tsp baking powder, low sodium
  • 4 Tbsp tap water
  • 0 3/4 cup dried coconut, unsweetened
  • 2 1/2 Tbsp canola oil
  • 6 slice, thin (9g) fresh red onion
  • 2 cup fresh broccoli
  • 0 1/2 cup fresh red bell pepper, sliced
  • 16 pce fresh yellow bell pepper, strips
  • 1 1/2 Tbsp tamari soy sauce
  • 0 1/2 tsp allulose, liquid sweetener
  • 0 1/4 tsp Tuong Ot sriracha sauce
  • 0 1/4 tsp lime juice, 100%, fresh squeezed
  • 0 1/8 tsp chinese five spice blend

DIRECTIONS

  1. Place the brick of tofu on a paper towel lined plate. Cover with paper towels and place a heavy skillet on top and allow the liquid to squeeze out for about 10 minutes. Cut the tofu into 24 even cubes, and press between paper towels again to get out a bit more liquid.
  2. In a large resealable bag, combine ¼ cup tamari, 2 tablespoons liquid allulose, and 2 teaspoons fresh squeezed lime juice. Place tofu cubes in the bag in a single layer and marinate in the refrigerator for 1 ½ hours, flipping the bag once for even distribution.
  3. Warm air fryer to 390°F.
  4. In a flat bottom bowl, combine coconut flour and baking powder. Add water, starting with 3 tablespoons, to make a semi-thick slurry, adding more water if necessary. Place the shredded coconut in another flat bottom bowl. In small batches, place marinated tofu cubes in the coconut flour slurry, coating evenly, then into the coconut shreds, pressing gently to adhere coconut shreds, and place on a baking sheet. Repeat until all the tofu is coated in coconut. Spray with canola oil.
  5. Place a single layer of tofu cubes, canola oil side down, in the air fryer. Spray the side up with canola oil. Cook for 2 minutes, gently flip each piece and cook another 2 minutes or until coconut shreds are browning. Remove to a plate and repeat until all the tofu is cooked. Keep warm in an oven.
  6. In a medium skillet over medium high heat, warm ½ tablespoon canola oil. Add onions and sauté, stirring regularly, until softening, about 1 ½ minutes. Add broccoli and sauté another minute, then add the bell peppers and sauté another 3 minutes, until peppers are tender. 
  7. In a small bowl, combine 1 ½ tablespoons tamari, ½ teaspoon liquid allulose, sriracha, ¼ teaspoon lime juice, and Chinese five spice blend. Pour into the skillet with the vegetables, reduce heat to medium low, cover and cook until the broccoli is tender crisp, about 5 more minutes. Remove lid, increased heat to medium high to allow sauce to reduce a bit. Serve while hot.
  8. Each serving is about 90 grams of veggies and sauce with 8 pieces of coconut tofu.

Cooking Tip

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