Low Carb Keto Tofu with Eggplant Noodles
The recipe of the day is Marinated Tofu with Eggplant Noodles.
But before we get to tofu, I'd like to take a moment to appreciate the new Thor Ragnorak trailer (below). It looks awesomely awesome. Loki is back, thankfully, as well as the shady chic from West World and an even shadier Jeff Goldblum. All very interesting developments.
The only thing better than the Thor trailer is the Sweded version of the Thor trailer. (below) It is absolutely spot on. Pure cardboard genius.
This marinated tofu recipe rules. Which makes sense because I based it on a great recipe for Tofu with Eggplant Noodles that I found on Ruled Me. It's yet another veggie based "noodle" recipe. These eggplant noodles are not likely to fool anyone, but they are very tasty all the same. They make for a lovely accompaniment to the tofu.
And I suspect they will rule you too.
Low Carb Tofu with Eggplant Noodles
- 1 pound extra firm tofu
- 3 tablespoons unseasoned rice vinegar
- 4 tablespoons toasted sesame oil
- 2 cloves garlic, finely minced
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon Powdered Swerve or equivalent powdered sweetener
- 1 whole eggplant, about 10 cups
- 1 tablespoon olive oil
- 1/4 cup coconut aminos or soy sauce
- 4 scallions, including the green ends, chopped
1. Preheat oven to 200°F.
2. Remove the tofu from the wrapping and cut into 1/2" thick rectangles. Place between several layers of paper towels on a cookie sheet. Place another cookie sheet on top to weight it down. Allow to drain for several minutes.
3. Place 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, minced garlic, crushed red pepper flakes, and sweetener into a large mixing bowl and whisk together.
4. Peel and julienne the eggplant. Mix the eggplant with the marinade.
5. Add the tablespoon of olive oil to a skillet over medium-low heat. Cook the eggplant until it softens. The eggplant will soak up all of the liquids, so if you have issues with it sticking to the pan, feel free to add a little bit more sesame or olive oil.
6. Turn the oven off. Transfer the eggplant noodles to an oven safe dish. Cover with a lid, or foil, and place into the oven to keep warm. Wipe out the skillet and return to the stovetop to heat up again.
7. Unwrap the tofu then cut the pieces in half into triangles. Add 2 tablespoons of sesame oil to the skillet. Fry both sides of the tofu for 5 minutes each, or until they start to crisp up. Pour the 1/4 cup of soy sauce into the pan and coat the pieces of tofu. Cook until the tofu slices look browned and caramelized with the soy sauce.
8. Remove the eggplant noodles from the oven and place the tofu on top. Sprinkle the scallions on top and serve.
PREP TIME: 10 MIN COOK TIME: 20 MIN
NUTRITIONAL INFO: Calories 310 Total Fat 23g Protein 12g Carbs 14g Fiber 7g Net Carbs 7g