Warm Tofu and Stir-Fried Kimchi Salad recipe - ingredients, nutrition and when to eat it
This warm salad pairs golden-browned tofu with stir-fried kimchi and baby greens. The savory, creamy tofu goes well with the sweet-and-sour heat of the kimchi,…
This warm salad pairs golden-browned tofu with stir-fried kimchi and baby greens. The savory, creamy tofu goes well with the sweet-and-sour heat of the kimchi, making it a good choice for a light lunch or dinner.
Salads & light · 15 minutes to cook
Tips: Pat the tofu dry before cooking so it doesn’t splatter and browns nicely in the pan.
Tips: If the kimchi has a lot of liquid, give it a light squeeze before stir-frying. This helps keep the baby greens from wilting too much.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 70 g
- Tender greens — 40 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp