Tofu Noodle Perilla Oil and Korean Perilla Leaf Salad recipe - ingredients, nutrition and when to eat it
This light salad combines tofu noodles with Korean perilla leaves and cucumber, gently tossed to bring out the aroma of perilla oil.
This light salad combines tofu noodles with Korean perilla leaves and cucumber, gently tossed to bring out the aroma of perilla oil. Nutty perilla oil, fragrant leaves, and crisp cucumber make it bright and refreshing. It’s a lovely choice for a light lunch or dinner on a hot day.
Salads & light · 10 minutes to cook
Tips: Drain the tofu noodles thoroughly so the perilla oil dressing doesn’t get watery.
Tips: Slice the perilla leaves just before serving to keep their aroma fresh.
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Ingredients (1 serving)
- Tofu Noodles — 150 g
- Cucumber — 0.5 pc
- Korean Perilla Leaves — 5 sheet
- Perilla Oil — 1 Tbsp
- Soy Sauce — 1 tsp
- Sesame Seeds — 1 tsp