Chamnamul and Tofu Salad recipe - ingredients, nutrition and when to eat it
This light side dish combines blanched chamnamul with crumbled tofu, seasoned with soy sauce and sesame oil.
This light side dish combines blanched chamnamul with crumbled tofu, seasoned with soy sauce and sesame oil. The fresh aroma of the greens pairs well with the soft tofu, making it a lovely addition to a spring meal.
Vegetables · 15 minutes to cook
Nutrition (per 211.3g serving): 156.1 kcal · protein 12.8g · carbohydrate 10.9g · fat 8g · sodium 619mg
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: Blanch the chamnamul briefly, as cooking it too long can dull its fragrance and texture.
Tips: Drain the tofu well so the salad doesn't turn watery.
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Ingredients (1 serving)
- Chamnamul (Korean parsley) — 100 g
- Tofu — 100 g
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp