ケト豆腐芙蓉 (卵と豆腐の炒め物)
Keto Tofu Fuyo (Egg & Tofu Stir-fry)
Yes, with a tweak: ensure no sugar, mirin, or other sweeteners are used in the sauce. About 8g net carbs per serving, on the higher side for Japanese food, so watch the portion.
What it is
A satisfying stir-fry combining fluffy eggs and firm tofu with a mix of keto-friendly vegetables. This dish is a Chuka Ryori (Chinese-Japanese) staple, modified to be low-carb by ensuring a sugar-free sauce.
Key ingredients
Firm tofu, eggs, cabbage, bean sprouts, mushrooms, bell peppers, soy sauce, sesame oil, dashi, salt, pepper.
How to make it keto
Ensure no sugar, mirin, or other sweeteners are used in the sauce. Request no starchy vegetables like carrots or peas, or only minimal amounts if unavoidable. Ask for a light soy sauce or tamari for reduced carbs.
Say this to the waiter (Japanese)
ケト豆腐芙蓉は、ソースに砂糖、みりん、甘味料はなしでお願いします。人参や豆などのでんぷん質の野菜は入れないか、ごく少量で。醤油は薄口かたまり醤油でお願いします。
For the Keto Tofu Fu-yong, no sugar, mirin, or sweeteners in the sauce. No starchy vegetables like carrots/peas, or very minimal. Light soy sauce or tamari, please.
Watch out for
Traditional sauces often contain sugar, mirin, and starch for thickening. High-carb vegetables like carrots, bamboo shoots, and corn are common additions.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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