Korean inspired sauteed tofu (recipe)

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Korean inspired sauteed tofu (recipe)
NameKorean inspired sauteed tofu
IngredientsRice vinegar Mirin Low sodium soy sauce Kosher salt Soft tofu Canola oil Fresh ginger Green onions Fresh garlic Kosher salt Sesame seeds
Cooktime (in hours)0.166666667
Preptime (in hours)0.166666667
Totaltime (in hours)0.333333334
Keto friendlinessKeto friendly
Calories151.3
Fat12.2
Protein7.2
Carbohydrate4.7
Fiber0.6
Net carbohydrates4.1
Sugar1.1
Saturated fat1.3
Cholesterol (mg)0
Sodium369.3
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Korean inspired sauteed tofu (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Korean inspired sauteed tofu (recipe)


  1. Combine vinegar, mirin, soy sauce, sesame oil, 1/8 teaspoon salt, and 1/8 teaspoon red pepper in a medium bowl; stir with a whisk.
  2. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan.
  3. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into (1-inch) cubes. Sprinkle tofu with remaining 1/8 teaspoon red pepper.
  4. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu to pan; sautv 8 minutes or until crisp, carefully turning to brown on all sides.
  5. Remove tofu from pan; keep warm. Heat remaining 1 tablespoon canola oil in pan. Add ginger and green onions to pan; sautv 30 seconds.
  6. Add garlic to pan; sautv 30 seconds or just until golden. Add ginger mixture to vinegar mixture; stir well. Pour vinegar mixture over tofu; sprinkle evenly with 1/4 teaspoon salt and sesame seeds.

    Food tags
    Beans, Low Cholesterol, Healthy,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:20M

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Contributors: Prab R. Tumpati, MD