Asian-Inspired Pickled Dinner

Introduction
Delight in the symphony of flavors with this vegan Asian-inspired pickled dinner recipe. Crafted with an assortment of pickled vegetables and aromatic spices, this dish is a vibrant celebration of texture and taste, perfect for a cozy evening.
Ingredients
- 1 cup pickled radishes, thinly sliced
- 1 cup pickled carrots, julienned
- 1 cup pickled cucumbers, sliced
- 1/2 cup pickled ginger
- 2 cups cooked jasmine rice
- 1 block firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes
- 2 green onions, chopped
- 1 teaspoon sesame seeds
- Fresh cilantro, for garnish
Instructions
- In a large bowl, mix the pickled radishes, carrots, cucumbers, and ginger. Set aside.
- Heat the sesame oil in a pan over medium heat and add the tofu cubes. Cook until golden brown on all sides.
- Add soy sauce and chili flakes to the tofu and stir well to coat.
- Serve the pickled vegetables over cooked jasmine rice. Top with the sautéed tofu.
- Garnish with green onions, sesame seeds, and fresh cilantro before serving.
Enjoy this vibrant and healthy pickled dinner that not only satisfies your taste buds but also brings a burst of color to your table. Perfect for any day when you crave something uniquely delightful and nourishing!
Hiroshi
Nutritionfacts | Calories: 300, Fat: 10g, Carbohydrates: 40g, Protein: 15g |
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Preparation Time | 30 minutes |
Allergy Information | Soy, Sesame |