Keto Tofu Miso Stir-fry

Tofu in a stir-fry only works if you press it well and brown it hard. Firm tofu sits in a towel-lined colander for 15 minutes, then cubed and patted dry again before hitting hot oil. That crust holds the sauce instead of absorbing it like a sponge. The miso paste is your flavor anchor—it adds saltiness, funk, and a deeper umami body that soy sauce alone can't deliver. Sesame oil at the end isn't just flavor; it's richness that replaces the missing carbs from a traditional starch-thickened sauce.

The vegetables matter too: broccoli and zucchini both have enough texture to stay crisp-tender in the 8-minute wok time, and their mild flavor won't compete with the miso's savory punch. If your stir-fry feels thin, a slurry of arrowroot and broth works better than cornstarch for keto—it thickens without the carbs. Serve it alone or over cauliflower rice for a plant-forward, high-fat low-carb dinner that doesn't taste like a diet meal.