This Korean style tofu salad is an easy side dish that I will put together whenever I have some leftover salad mix.
It is rather similar to a Korean tofu dish where tofu slices are pan fried and then cooked in a sauce. For this salad version, the tofu is steamed and left to cool. The ingredients for the sauce are almost the same, with Gochugaru or Korean red chili flakes as one of the key ingredients to differentiate it from other similar cuisines.
|PS: Pardon the poor quality image of the above photos, they were taken with my mobile phone.|
The savoury, spicy dressing goes really well with the plain cold tofu. It is a light and refreshing appetizer and a great substitute for the usual stir fry vegetable dish.
Korean Style Tofu Salad
1 pack silken tofu
75g (about half pack) salad mix
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon gochugaru (Korean red chili flakes)
2 teaspoons toasted sesame seeds
2 tablespoons chopped scallions
- Steam the silken tofu over high heat for 3 minutes, let cool.
- Mix together all the ingredients for the dressing in a small bowl.
- Wash the salad mix and drain.
- Cut the tofu lengthwise in half, then cut into 1/2-inch-thick slices. Place tofu slices on serving plate. Arrange salad mix on top and side of the tofu.
- Drizzle dressing over just before serving.