This Keto Bourbon Tofu is a great low-carb plant-based Asian-inspired meal that’s ready in a flash! Serve it up with riced cauliflower, steamed broccoli, or stir-fried veggies for a complete meal.
In this blog post, we will be making a delicious Keto Bourbon Tofu recipe. Tofu is the perfect ingredient for those following a vegan or vegetarian diet and it’s also an excellent source of protein. Not only does it have a lot of protein, but it is low in calories so there’s plenty of room for some veggie sides too.
You may be wondering, is tofu keto? We have an entire article dedicated to the subject which you can read here: Is Tofu Keto?
INGREDIENTS IN KETO BOURBON TOFU
- 2 tablespoons granulated low-carb sweetener
- 2 tablespoons unsweetened ketchup
- 2 tablespoons tamari
- ¼ cup vegetable broth
- 1 ½ ounces bourbon
- 1 small chili pepper finely minced (we used a red serrano, Thai chilies would be great too)
- 1 small clove garlic finely minced or pressed
- ½ teaspoon grated fresh ginger
- ¼ teaspoon white pepper
- 1 lb extra firm tofu pressed (we use Hodo which comes already pressed)
- 1 tablespoon cornstarch
- 1 tablespoon avocado oil
HOW TO MAKE KETO BOURBON TOFU
- In a large bowl, combine the sweetener, ketchup, tamari, broth, bourbon, minced chili, garlic, ginger, and white pepper. Add in the cubed tofu, cover, and marinate for 1 hour.
- Remove the tofu from the marinade, set the marinade aside, and place the tofu in another bowl along with the cornstarch. Toss to coat.
- Heat the oil in a 10” or larger cast-iron skillet. Once hot, add the tofu to the skillet and brown for 2-3 minutes on each side.
- And the reserved marinade to the skillet and bring to a simmer and cook for 10-15 minutes until the sauce is thickened. Serve immediately.
A NOTE ON CORNSTARCH
Cornstarch has 7g of net carbs per tablespoon so it adds a little less than 2g net carbs per serving. We use a very small amount to help the marinade adhere to the tofu. If you decide not to add it, that’s totally fine. Your tofu may not be as crispy without it but it will still be delicious.
HISTORY OF BOURBON CHICKEN
Bourbon chicken originated in the 1970s. It is believed to have originated in Bourbon Street when a chef decided to try out different variations of sweet and sour chicken with bourbon sauce.
It was an instant hit among customers, although not all loved it at first taste due to its strong flavor. However, after time went by many people grew fond of this dish which led to it becoming famous in just about every Americanized Asian food court restaurant.
Our plant-based version uses tofu but if you’re an omnivore, feel free to use chicken instead.
WHAT TO SERVE WITH KETO BROUBON TOFU
We have a recipe for Cauliflower Fried Rice that goes perfectly with this dish! You can also use plain cauliflower rice, steamed broccoli as pictured here, or some stir-fried veggies.
Keto Bourbon Tofu
Ingredients
- 2 tablespoons granulated low-carb sweetener we used allulose
- 2 tablespoons unsweetened ketchup we used Primal Kitchen
- 2 tablespoons tamari
- ¼ cup vegetable broth
- 1 ½ ounces bourbon
- 1 small chili pepper finely minced (we used a red serrano, Thai chilies would be great too)
- 1 small clove garlic finely minced or pressed
- ½ teaspoon grated fresh ginger
- ¼ teaspoon white pepper
- 1 lb extra firm tofu pressed (we use Hodo which comes already pressed)
- 1 tablespoon cornstarch
- 1 tablespoon avocado oil
Instructions
- In a large bowl, combine the sweetener, ketchup, tamari, broth, bourbon, minced chilli, garlic, ginger, and white pepper. Add in the cubed tofu, cover, and marinate for 1 hour.
- Remove the tofu from the marinade, setting the marinade aside, and place the tofu in another bowl along with the cornstarch. Toss to coat.
- Heat the oil in a 10” or larger cast-iron skillet. Once hot, add the tofu to the skillet and brown for 2-3 minutes on each side.
- And the reserved marinade to the skillet and bring to a simmer and cook for 10-15 minutes until the sauce is thickened. Serve immediately.
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