Did you know tofu is Keto?
I didn’t the first time around. In fact, I didn’t know tofu was Keto until about a year into my second attempt.
But it is. Tofu is a perfectly Keto-friendly product, with less than 2g net carbs per 100g of product. Which opens a lot of doors for us Keto dieters, since it’s a versatile, popular product used in many Asian dishes.
One of those, I recently noticed, is this simple tofu snack/side-dish. I’ve been watching a lot of Korean youtubers recently (the more I watch, the more YouTube recommends, it’s a never-ending cycle!) and have noticed this thing cooked multipe times.
It’s an easier spin on traditionl Dubu Jeon – a traditional Korean tofu pancake. It takes less time to cook and the end result is no less tasty.
So if you like tofu – this is definitely a recipe to try.
- 2 mixing bowls
- A non-stick pan
- A stove
- 1 pack of firm tofu
- 1 cup blanched almond flour
- 1 large egg (or 2 small ones)
- 1 tbsp finely chopped chives
- Chili powder (optional, to taste)
- Smoked paprika (optional, to taste)
- Salt and black pepper (to taste)
- Olive oil
- Cut the tofu into pieces, about 1/2-inch thick.
- Put 1 cup of almond flour in one of the mixing bowls, add some salt and black pepper to it. Add other spices, if you so desire – I add smoked paprika and chili powder.
- Add 2 eggs to another mixing bowl and whisk together. When the yolks and whites are completely mixed together, add 1 tbsp of finely chopped chives and mix again.
- Heat some olive oil in a non-stick pan over medium heat. When the oil is hot, start coating the tofu. Coat in the flour mix first. When the tofu piece is fully covered in flour, dunk in the egg mixture. Shake a bit to get the excess egg off and put straight into the pan. Repeat with all the tofu pieces.
- Fry from both sides until golden/golden-brown, about 2-3 minutes per side. Serve right away.
- Note: cook the tofu slices in batches and don't 'stuff' too much into the pan. There should be some space between the slices.