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What’s your go-to #vegan dish that’s high in #plantbased protein? β£
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This dish has over 20 grams of protein and if you choose to skip the rice, it’s entirely #keto-friendly (and delicious!).β£
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Most of these ingredients will already be in your fridge and pantry, but you might need to hunt down the #gojuchang chili paste from your local Asian supermarket.β£
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1 block of extra-firm tofu (300g), pressed and cut into ribbonsβ£
1/2 red onion, finely dicedβ£
1 small red capsicum, finely dicedβ£
4 garlic cloves, smashed and peeledβ£
1 thumb-sized piece of ginger, mincedβ£
200 grams of green beansβ£
3 TBSP of tomato pasteβ£
3 TBSP of lukewarm waterβ£
2 TBSP of gojuchang pasteβ£
1 TBSP of soy sauceβ£
1 TBSP of applesauceβ£
1 TBSP of apple cider vinegarβ£
1 TBSP of white miso pasteβ£
Salt/Pepperβ£
1 TBSP of brown sugar (optional)β£
1 TBSP of sesame seedsβ£
1 TBSP of sesame oilβ£
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1. In a large mixing bowl, add tomato paste, soy sauce, water, vinegar, gojuchang, applesauce and sugar. Mix together thoroughly. Keep aside.β£
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2. Heat oil in a frying pan on high. Add tofu ribbons and cook for 3-4 minutes on both sides. Once the tofu is golden brown, you can add the onion, garlic and ginger. Cook for 2-3 minutes.β£
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3. Add the sauce that you have prepared earlier and mix together thoroughly. You want this sauce to coat everything. If sauce is too thick, add water but don’t overdo it. Once the sauce starts bubbling, reduce heat to medium and add the green beans. Cook for five minutes.β£
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4. Add capsicum and cook for an additional minute. Remove from heat and serve with white rice. Sprinkle sesame seeds on top. Enjoy!β£
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