Seasoned Tofu and Korean Parsley recipe - ingredients, nutrition and when to eat it
This side dish combines blanched Korean parsley with mashed tofu, tossed together for a savory flavor.
This side dish combines blanched Korean parsley with mashed tofu, tossed together for a savory flavor. The parsley’s fresh aroma pairs well with the soft tofu, making it a lovely addition to a spring meal.
Side dishes · 15 minutes to cook
Nutrition (per 243.8g serving): 220.2 kcal · protein 16.7g · carbohydrate 11.4g · fat 13.1g · sodium 425.7mg
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: Avoid squeezing the Korean parsley too hard so it keeps its aroma and moisture.
Tips: Drain the tofu well so the salad doesn’t turn watery.
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Ingredients (1 serving)
- Tofu — 0.5 block
- Korean parsley — 2 handful
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.3 tsp