This tasty vegetarian recipe is an excellent low carb, spring dish.


  • 1 tbs vegetable or peanut oil

  • 400g firm organic tofu, cut into cubes

  • 24 spears of Asparagus

  • ½ a red capsicum

  • 1 hot chilli


  • 1.

    Heat oil in a pan over high heat. Place tofu cubes into the pan, and fry for around two minutes or until tofu starts to brown. Turn down the heat to medium, and add in capsicum and chilli , cooking for a further 2 minutes.

  • 2.

    Remove tofu and capsicum from the pan, and using the left over oil lightly cook the asparagus. 

  • 3.

    To serve place asparagus on a plate and spoon tofu and capsicum on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 117kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 9g
  • Carbohydrate 5g
  • Sugar 2g
  • Sodium 14mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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6.2 grams of carbs per serve.

To learn more about controlling carbohydrates, and for tips and hints to manage your long-term weight loss or management goals, visit

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