Step 1

Add all ingredients except water to a bowl and mix well. Add hot water 1 tbsp at a time and whisk until desired consistency is achieved (should be pourable but thick).

Step 2

Peel and cut the avocado into small chunks, put in a small bowl, and toss with lime juice. Add the diced tomato, sliced chives, olive oil, chilli powder and salt and gently stir together to make the salsa.

Step 3

To make tofu crunchy, it is typically flipped in cornstarch before frying, which is not approved on a keto diet. So instead, we will substitute cornstarch for xanthan gum. Cut the tofu into small pieces, place into a bowl, add xanthan gum, and mix well.

Step 4

Heat the olive oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown, about 10 mins.

Step 5

Add half of your peanut sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu.

Step 6

Put a few lettuce leaves on a large plate. Fill each lettuce cup with a scoop of the tofu mixture and a scoop of salsa. Garnish with seeds, peanuts, and chives. Enjoy!