Tofu and Stonecrop Salad recipe - ingredients, nutrition and when to eat it
This spring side dish combines soft tofu and crisp stonecrop with a tangy dressing.
This spring side dish combines soft tofu and crisp stonecrop with a tangy dressing. Light and refreshing, it goes well with rice or makes an easy, light meal on its own.
Side dishes · 10 minutes to cook
Nutrition (per 227.5g serving): 194.5 kcal · protein 14.5g · carbohydrate 12g · fat 10.3g · sodium 845.7mg
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: Press out excess water from the tofu so the dressing doesn’t become diluted.
Tips: Stonecrop wilts easily, so mix it with the dressing just before serving.
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Ingredients (1 serving)
- Tofu — 150 g
- Stonecrop — 1 handful
- Gochujang — 0.5 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp