Tofu Noodle Salad with Perilla Oil and Kimchi recipe - ingredients, nutrition and when to eat it
Tofu noodles tossed lightly with kimchi, perilla leaves, and a perilla oil dressing make a simple meal. Their nutty aroma pairs well with the tangy kimchi.
Tofu noodles tossed lightly with kimchi, perilla leaves, and a perilla oil dressing make a simple meal. Their nutty aroma pairs well with the tangy kimchi. It’s a refreshing choice for lunch or dinner.
Salads & light · 10 minutes to cook
Tips: Drain the tofu noodles well so the dressing doesn’t get watery.
Tips: Well-fermented kimchi pairs nicely with the aroma of perilla oil, while less-fermented kimchi adds a fresher taste.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tofu noodles — 150 g
- Napa cabbage kimchi — 50 g
- Perilla leaves — 5 pc
- Perilla oil — 1 Tbsp
- Toasted sesame seeds — 1 tsp
- Soy sauce — 0.5 tsp