Tofu Kimchi Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden-brown tofu with tangy stir-fried kimchi and crisp vegetables.
This salad pairs golden-brown tofu with tangy stir-fried kimchi and crisp vegetables. It works well for lunch or a light dinner, with the kimchi’s gentle heat followed by the tofu’s clean, mild flavor.
Salads & light · 15 minutes to cook
Nutrition (per 376.3g serving): 261.5 kcal · protein 16.2g · carbohydrate 16g · fat 15.4g · sodium 614.6mg
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: Lightly drain the kimchi so the salad doesn’t become watery.
Tips: Pat the tofu thoroughly dry before cooking so the outside browns more evenly.
Tips: Adjust the amount of vinegar little by little depending on how fermented the kimchi is.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 70 g
- Lettuce — 5 sheet
- Cherry tomatoes — 5 pc
- Onion — 20 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Vinegar — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame seeds — 0.5 tsp