Peucedanum Greens and Tofu Salad recipe - ingredients, nutrition and when to eat it
This salad combines briefly blanched bangpungnamul with golden pan-seared tofu and a nutty perilla seed dressing.
This salad combines briefly blanched bangpungnamul with golden pan-seared tofu and a nutty perilla seed dressing. The greens’ fresh aroma goes beautifully with the soft tofu, making it a lovely side for a spring lunch or light dinner.
Salads & light · 15 minutes to cook
Tips: Squeeze the blanched bangpungnamul well so it doesn’t water down the dressing.
Tips: Pat the tofu dry before cooking to help keep it from sticking to the pan.
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Ingredients (1 serving)
- Bangpung greens — 1 handful
- Tofu — 150 g
- Perilla seed powder — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Minced garlic — 0.3 tsp
- Whole sesame seeds — 0.5 tsp