Stonecrop and Tofu Salad recipe - ingredients, nutrition and when to eat it
This spring salad pairs crisp stonecrop with soft silken tofu and a tangy gochujang sauce, served chilled.
This spring salad pairs crisp stonecrop with soft silken tofu and a tangy gochujang sauce, served chilled. Its sweet, spicy tang makes it a refreshing choice for a light lunch or dinner side.
Salads & light · 10 minutes to cook
Nutrition (per 227g serving): 147.7 kcal · protein 10.3g · carbohydrate 17.7g · fat 4.7g · sodium 398.4mg
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: The tender leaves bruise easily, so rinse the stonecrop gently without rubbing it.
Tips: Add the sauce just before serving to keep the stonecrop crisp.
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Ingredients (1 serving)
- Stonecrop — 1 handful
- Silken tofu — 1 pc
- Korean chili paste — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Whole sesame seeds — 1 tsp