Baby Napa Cabbage and Tofu Salad with Soybean Paste Dressing recipe - ingredients, nutrition and when to eat it
This salad combines baby napa cabbage with golden pan-seared tofu and a soybean paste dressing.
This salad combines baby napa cabbage with golden pan-seared tofu and a soybean paste dressing. The crisp, mild vegetables pair with a savory, salty dressing, making it a nice side for a light lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 222.8g serving): 189.4 kcal · protein 10.9g · carbohydrate 9.1g · fat 12.7g · sodium 376.2mg
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: Pat the tofu dry so it browns more evenly in the pan.
Tips: Soybean paste varies in saltiness, so start with a little, taste, and adjust.
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Ingredients (1 serving)
- Young napa cabbage — 100 g
- Tofu — 100 g
- Doenjang (Korean soybean paste) — 1 tsp
- Sesame oil — 1 tsp
- Vinegar — 1 tsp
- Honey — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp