Keto Tofu Kimchi

Keto Tofu Kimchi is a spicy and tangy Korean-inspired snack that combines the rich flavors of fermented vegetables with the protein-packed goodness of tofu, making it a perfect low-carb treat. This dish is not only satisfying but also packed with probiotics and nutrients, ideal for anyone following a ketogenic lifestyle.

Ingredients

• Firm tofu - 200 grams
• Napa cabbage - 100 grams
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Fish sauce - 1 teaspoon
• Green onions - 2, chopped
• Sesame oil - 1 teaspoon
• Salt - to taste

Steps

1. Press the tofu to remove excess moisture for about 15 minutes, then cut it into bite-sized cubes.
2. Meanwhile, chop the napa cabbage and sprinkle it lightly with salt, letting it sit for 10 minutes to soften.
3. In a mixing bowl, combine the gochugaru, minced garlic, grated ginger, soy sauce, fish sauce, and sesame oil to create the kimchi seasoning paste.
4. Rinse the salted napa cabbage under cold water and drain well.
5. In the bowl with the seasoning paste, add the drained napa cabbage and chopped green onions; mix until the cabbage is well coated.
6. Gently fold in the tofu cubes, ensuring they are evenly mixed with the kimchi.
7. Serve immediately or refrigerate for 2 hours for the flavors to meld and deepen.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in probiotics that support gut health.
• Low in carbs, making it suitable for ketogenic diets.

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