Tofu and Kimchi Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden pan-fried tofu with aged kimchi and crisp vegetables. The savory tofu goes well with the tangy kimchi, making it a nice choice for…
This salad pairs golden pan-fried tofu with aged kimchi and crisp vegetables. The savory tofu goes well with the tangy kimchi, making it a nice choice for lunch or a light dinner.
Salads & light · 15 minutes to cook
Nutrition (per 317g serving): 228.6 kcal · protein 16.2g · carbohydrate 11.8g · fat 13.8g · sodium 539mg
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: If the aged kimchi is too salty or sour, give it a quick rinse and squeeze out the excess water.
Tips: Pat the tofu dry before cooking so it sticks less to the pan and browns nicely.
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Ingredients (1 serving)
- Tofu — 150 g
- Aged kimchi — 0.5 cup
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Perilla leaves — 2 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp