Korean Tofu Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Korean tofu salad is one of my go to weeknight meals because it comes together in under an hour and won't break the bank. The star ingredient is silky tofu, which is packed with protein and keeps you satisfied without weighing you down. I love how versatile it is too since you can swap vegetables based on what you have in your fridge. The gochujang dressing brings that authentic Korean kick with sesame oil and rice vinegar creating this perfect balance of spicy, tangy, and nutty flavors. It's impressive enough to serve guests but honestly so easy that I make it for myself all the time.
Ella x
Ingredients
- 400 gtofu
- 200 gnoodle
- 1 piecegreen onion(sliced thinly)
- 1 piececucumber(sliced thinly)
- 1 piececarrot(grated)
- 1 piecebell pepper(sliced)
- 30 mlsesame oil
- 60 mlrice vinegar
- 60 mlsoy sauce
- 20 mlgochujang
- 10 gsugar
- 2 clovesgarlic(minced)
- 1 pieceginger(grated)
- 1 piecescallions(chopped)
Detail level
Instructions
- 1
In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, gochujang, sugar, garlic, and ginger until well combined.
Tip: Adjust the level of spiciness to your liking.
- 2
Add the tofu, noodle, green onion, cucumber, carrot, and bell pepper to the bowl.
Tip: Use a gentle folding motion to combine the ingredients.
- 3
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Tip: This step is crucial to bringing out the best flavors in the salad.
- 4
Just before serving, sprinkle the chopped scallions on top of the salad.
Tip: Add a pop of color and freshness to the dish.
Recipe Variations
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