Vegan Banchan

Vegan Banchan is a delightful assortment of plant-based side dishes inspired by traditional Korean BBQ, offering a burst of flavor and color on your plate. This dish is perfect for sharing and showcases the beauty of fresh vegetables and unique seasonings.

Ingredients

• Cucumbers - 200 grams
• Carrots - 100 grams
• Radishes - 100 grams
• Tofu - 200 grams
• Soy sauce - 3 tablespoons
• Sesame oil - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Garlic - 2 cloves
• Ginger - 1 teaspoon, grated
• Chili flakes - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Green onions - 2 stalks
• Salt - to taste

Steps

1. Prepare the vegetables by thinly slicing the cucumbers, carrots, and radishes.
2. In a bowl, combine the sliced cucumbers, carrots, and radishes with 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and a pinch of salt. Mix well and let marinate for 10 minutes.
3. While the vegetables are marinating, press the tofu to remove excess moisture and cut it into bite-sized cubes.
4. In a pan, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes.
5. In a small bowl, mix the remaining soy sauce, sesame oil, grated ginger, minced garlic, and chili flakes to create a sauce.
6. Once the tofu is golden, pour the sauce over the tofu and stir to coat evenly. Cook for an additional 2-3 minutes until heated through.
7. Remove the marinated vegetables from the bowl and serve them on a plate alongside the tofu.
8. Garnish with sesame seeds and chopped green onions before serving.

Nutrition

• Calories: 290
• Protein: 18 g
• Carbs: 24 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in protein and low in cholesterol from tofu.

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