𝐆𝐎𝐉𝐔𝐂𝐇𝐀𝐍𝐆 𝐓𝐎𝐅𝐔 & 𝐆𝐑𝐄𝐄𝐍 𝐁𝐄𝐀𝐍𝐒
What’s your go-to #vegan dish that’s high in #plantbased protein?
This dish has over 20 grams of protein and if you choose to skip the rice, it’s entirely #keto-friendly (and delicious!).
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.
1 block of extra-firm tofu (300g), pressed and cut into ribbons
1/2 red onion, finely diced
1 small red capsicum, finely diced
4 garlic cloves, smashed and peeled
1 thumb-sized piece of ginger, minced
200 grams of green beans
3 TBSP of tomato paste
3 TBSP of lukewarm water
2 TBSP of gojuchang paste
1 TBSP of soy sauce
1 TBSP of applesauce
1 TBSP of apple cider vinegar
1 TBSP of white miso paste
1 TBSP of brown sugar (optional)
1 TBSP of sesame seeds
1 TBSP of sesame oil
1. In a large mixing bowl, add tomato paste, soy sauce, water, vinegar, gojuchang, applesauce and sugar. Mix together thoroughly. Keep aside.
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.
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.
4. Add capsicum and cook for an additional minute. Remove from heat and serve with white rice. Sprinkle sesame seeds on top. Enjoy!
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