Tofu and Vegetable Wrap Salad with Thick Soybean Paste recipe - ingredients, nutrition and when to eat it
This bowl salad pairs tofu and leafy wrap vegetables with savory, rich thick soybean paste.
This bowl salad pairs tofu and leafy wrap vegetables with savory, rich thick soybean paste. Spoon the soft tofu and thick paste onto crisp leaves for a hearty, home-cooked feel. It’s a lovely choice for lunch or a light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 291.8g serving): 176.3 kcal · protein 13.5g · carbohydrate 12.6g · fat 9.1g · sodium 1019.2mg
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: Chop the vegetables finely so the soybean paste seasoning coats them evenly and they’re easy to eat wrapped in lettuce.
Tips: If the thick soybean paste is too stiff, add water a tablespoon at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Tofu — 100 g
- Lettuce — 5 sheet
- Korean zucchini — 0.3 pc
- Onion — 0.1 pc
- Shiitake mushrooms — 1 pc
- Doenjang (soybean paste) — 1 Tbsp
- Gochujang (red chili paste) — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Water — 3 Tbsp
- Sesame seeds — 0.5 tsp