Spring Greens and Tofu Salad recipe - ingredients, nutrition and when to eat it
This salad pairs fragrant spring greens with mild tofu and a sweet-and-tangy gochujang dressing.
This salad pairs fragrant spring greens with mild tofu and a sweet-and-tangy gochujang dressing. It’s light yet satisfying thanks to the tofu, making it perfect for a spring lunch or simple dinner.
Salads & light · 15 minutes to cook
Nutrition (per 299.5g serving): 283.2 kcal · protein 17.8g · carbohydrate 25.6g · fat 13.5g · sodium 472.8mg
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: Chamnamul wilts quickly when massaged for too long, so toss it with the dressing just before serving.
Tips: Pat the tofu dry thoroughly so the dressing doesn’t become watery.
Tips: Don’t add all the dressing at once—taste as you go and add more if needed.
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Ingredients (1 serving)
- Chamnamul (Korean pimpinella) — 80 g
- Tofu — 150 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 1 tsp
- Onion — 20 g