Perilla Oil Tofu and Kimchi Salad recipe - ingredients, nutrition and when to eat it
This salad pairs tofu and stir-fried kimchi with crisp vegetables, finished with the nutty flavor of perilla oil.
This salad pairs tofu and stir-fried kimchi with crisp vegetables, finished with the nutty flavor of perilla oil. The tangy, savory kimchi goes well with soft tofu, making it a lovely choice for a simple dinner.
Salads & light · 15 minutes to cook
Nutrition (per 344.5g serving): 320.3 kcal · protein 16.3g · carbohydrate 13.6g · fat 22.7g · sodium 639.2mg
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: Perilla oil can lose some of its aroma if heated for too long while frying the kimchi, so drizzle the rest over the salad at the end.
Tips: Pat the tofu dry ahead of time to keep the salad greens from getting soggy.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 0.5 cup
- Perilla oil — 1 Tbsp
- Leaf lettuce — 3 sheet
- Cucumber — 0.3 pc
- Onion — 0.1 pc
- Soy sauce — 0.5 tsp
- Sesame seeds — 1 tsp