Tofu Noodle Bibim Salad recipe - ingredients, nutrition and when to eat it
This salad combines tofu noodles with cucumber and cabbage, tossed in a spicy, tangy gochujang dressing.
This salad combines tofu noodles with cucumber and cabbage, tossed in a spicy, tangy gochujang dressing. The crisp vegetables pair well with the soft tofu noodles, making it a good choice for a light lunch.
Salads & light · 15 minutes to cook
Tips: Drain the tofu noodles well so the dressing doesn’t get watery.
Tips: Adjust the heat with the amount of gochujang, and add a little more vinegar for extra tang.
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 — 1 pack
- Cucumber — 0.5 pc
- Cabbage — 1 handful
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Sugar — 0.5 tsp