Napa Cabbage, Doenjang, and Tofu Salad recipe - ingredients, nutrition and when to eat it
This salad lightly tosses crunchy raw napa cabbage and golden pan-seared tofu with a doenjang, vinegar, and sesame oil dressing.
This salad lightly tosses crunchy raw napa cabbage and golden pan-seared tofu with a doenjang, vinegar, and sesame oil dressing. Its nutty, tangy flavor makes it a lovely side dish for a winter meal.
Salads & light · 15 minutes to cook
Nutrition (per 221.5g serving): 234.7 kcal · protein 14.6g · carbohydrate 6.6g · fat 17g · sodium 335.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shake off excess water from the cabbage so the dressing doesn’t get watery.
Tips: Brown just the outside of the tofu to keep the inside soft.
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Ingredients (1 serving)
- Napa cabbage — 2 sheet
- Tofu — 0.5 block
- Doenjang (Korean soybean paste) — 1 tsp
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp