Happy Chinese New Year – low-carb Chinese style recipe

It’s Chinese New Year and the Year of the Pig—all hail the pig, supplier of many good things in our household—so I thought this week’s recipes ought to include a stir-fry.

Traditionally, stir-fry recipes include rice or noodles. You could use cauliflower rice if you wanted (and there’s a great recipe here) or those zero noodles, but I find a load of vegetables and protein filling enough. I adapted a Dana Carpender recipe for a low-carb Hoisin sauce, and I went with tofu as I’m trying to watch my carbon footprint these days.


  • 150g cabbage, shredded
  • 150g mushrooms, sliced
  • 75g courgette
  • 1 red pepper, de-seeded, ribs removed and sliced
  • 100g celery, chopped
  • 1tbsp rapeseed oil
  • 1pkt Cauldron marinated tofu pieces (160g)*

Sauce

  • 4tbsp soy sauce
  • 1tbsp Splenda or other granulated sweetener
  • 2tsp rapeseed oil
  • ½tsp Chinese five spice
  • 2tbsp sugar-free and salt-free peanut butter
  • 2tsp cider vinegar
  • 1 clove garlic

For the sauce, blend the ingredients together and set aside.

Heat the oil in a large work, and add the celery, red pepper and courgette. Cook for three minutes. Add the mushrooms and cook for another two minutes. Finish with the cabbage and cook till this softens.

Add the tofu and about half the sauce and mix well.

Allow about 10g carbs

*Feel free to replace the tofu with chicken, pork or beef Stir-fry this first in oil until cooked. Set aside, cook your veggies and then stir back in.