Korean Tofu Salad

Name: Korean Tofu Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g tofu; 200 g noodle; 1 piece green onion; 1 piece cucumber; 1 piece carrot; 1 piece bell pepper; 30 ml sesame oil; 60 ml rice vinegar; 60 ml soy sauce; 20 ml gochujang; 10 g sugar; 2 cloves garlic; 1 piece ginger; 1 piece scallions

Prep: 20 minsCook: 25 mins

Prep

20 mins

Cook

25 mins

Servings

Difficulty

Easy

Gluten-FreeVeganEgg-Free

(0)

A refreshing and tangy salad featuring crispy tofu, crunchy vegetables, and a zesty Korean-inspired dressing.

Ella x

Ingredients

Servings:

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)

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.

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