Tofu Salad with Wild Chives and Soy Dressing recipe - ingredients, nutrition and when to eat it
This spring salad pairs tofu and baby greens with wild chives tossed in soy sauce and perilla oil.
This spring salad pairs tofu and baby greens with wild chives tossed in soy sauce and perilla oil. The tender tofu goes well with the chives’ sharp, fresh aroma and the dressing’s nutty flavor. It makes a nice light lunch or dinner side.
Salads & light · 10 minutes to cook
Tips: Drain the tofu lightly so the dressing doesn’t get watery.
Tips: Add the wild chive soy dressing just before serving to keep the baby greens crisp.
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Ingredients (1 serving)
- Tofu — 150 g
- Korean wild chives — 25 g
- Baby greens — 40 g
- Soy sauce — 1 Tbsp
- Perilla oil — 1 tsp
- Whole sesame seeds — 1 tsp