You can add a delicious nutrient punch to your favourite meals with this delightful Korean sauce.
Tofu is an excellent source of bioavailable protein for people on a plant-based diet. It contains plenty of protein (with less lysine and methionine than animal foods) as well as choline, folate, and a wide range of essential minerals.
Apple cider vinegar (ACV) and ginger add a tangy punch to this flavour-rich sauce, while Kimchi provides vitamins A and C.
One serve provides 69 calories, 8 g protein, 3 g fat, 2 g net carbs and P: E = 1.3.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 100 g Kimchi (store-bought or homemade)
- One knob of fresh ginger (a fresh knob measures between a 1/2 inch to 2 inches in length), peeled and finely chopped
- 1 tbsp apple cider vinegar
- 30 mL water
- 300 g silken tofu, drained
- Place kimchi, ginger, apple cider vinegar, and water in a blender and blend until very smooth.
- Add the tofu and blend again until well combined.
- Serve as a dipping sauce or use as mayo in a salad.
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