Protein Packed Carrot Muffins
Protein Packed Carrot Muffins is a gluten free, fodmap friendly, and ketogenic recipe with 6 servings.
Tofu Pineapple Stir Fry
Ingredients
- 1 cup fresh pineapple, cut into chunks
- 1 cup extra firm tofu, cubed
- 1 red bell pepper, cut into one-inch chunks
- 2 stalks celery, sliced
- 3/4 cup carrot, cut into matchsticks
- 4 cloves garlic, minced
- 2 tablespoons pureed lemongrass
- 12 dried chilies
- 4 tablespoons peanut oil, divided
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 1/2 tablespoon demerara sugar
- 1 teaspoon sambal oelek
Instructions
In a large wok heat 2 tbsp of peanut oil over high heat.
Add chilies and lemongrass and fry until fragrant.
Add tofu and stir-fry until golden. About five minutes
Remove chilies and tofu and set aside.
Add the remainder of the peanut oil to the wok and add the veggies.
Stir-fry until the carrot is tender, but the pepper is still slightly crisp. 4-6 minutes.
Add tofu and chilies back and pour in the sauce.
Toss to coat and let the sauce reduce slightly. 1-2 minutes.
Remove from heat and serve immediately over noodles or brown basmati rice.
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 6 Points
Cuisine
- side dish
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