Spicy Pickled Vegetables

Spicy Pickled Vegetables offer a vibrant and zesty crunch, making them an exciting high-protein snack option. Perfect for adding a kick to your meals or enjoying on their own, these pickles are packed with flavor and nutrition.

Ingredients

• Cucumber - 100 grams, sliced
• Carrot - 100 grams, julienned
• Radish - 100 grams, sliced
• Firm Tofu - 200 grams, cubed
• Rice vinegar - 75 ml
• Soy sauce - 30 ml
• Chili flakes - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sugar - 1 teaspoon
• Salt - 1 teaspoon
• Sesame oil - 1 teaspoon
• Water - 150 ml

Steps

1. In a mixing bowl, combine rice vinegar, soy sauce, chili flakes, minced garlic, grated ginger, sugar, salt, sesame oil, and water to create the pickling solution.
2. Add the sliced cucumber, julienned carrot, and sliced radish to the pickling solution, ensuring all vegetables are submerged.
3. In a separate pan, lightly pan-fry the cubed firm tofu in a little sesame oil until golden brown on all sides, about 5-7 minutes.
4. Once the tofu is cooked, add it to the pickled vegetables, mixing gently to combine.
5. Cover the bowl and let the mixture marinate in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
6. Serve chilled as a side dish or snack.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in protein due to the addition of tofu.

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