Keto Tofu Stir-Fry with a Kick
What Started it all:
Tofu, Bok choy, coffee, skillet
A keto-friendly stir-fry that'll knock your socks off, using tofu, bok choy, and a hint of coffee. Don't even think about serving this to a bunch of donkeys who can't handle the heat.
Ingredients
- 1 block of firm tofu, drained and cut into small cubes
- 2 bunches of bok choy, cleaned and chopped
- 2 tablespoons of coffee (yes, you read that right, coffee!)
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 1 skillet, hot and ready to go
Instructions
- Get a bloody move on! Heat the olive oil in the skillet over medium-high heat.
- [tapping foot impatiently] Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- Don't just stand there! Add the chopped bok choy to the skillet and cook until wilted, about 3-4 minutes.
- [sprinkling coffee like a mad scientist] Add the coffee to the skillet and stir to combine. Cook for an additional minute.
- Now, pay attention! Add the cooked tofu back into the skillet and stir to combine with the bok choy and coffee mixture. Season with salt and pepper to taste.
- Serve it up! Divide the stir-fry among four plates and serve immediately.
This keto stir-fry is a bloody game-changer. The coffee adds a depth of flavor that'll make your taste buds do the bloody cha cha slide. Don't mess it up, or I'll come after you with a rolling pin!