Kimchi and Tofu Salad recipe - ingredients, nutrition and when to eat it
This warm salad is made with golden pan-seared tofu and stir-fried kimchi served over lettuce.
This warm salad is made with golden pan-seared tofu and stir-fried kimchi served over lettuce. The tangy, spicy kimchi pairs well with tender tofu and crisp vegetables, making it a good choice for lunch or a light dinner.
Salads & light · 15 minutes to cook
Tips: Pat the tofu dry before cooking so it sticks less to the pan and browns nicely.
Tips: If the kimchi is salty, taste it before adding any extra seasoning.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 70 g
- Lettuce — 5 sheet
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Korean red pepper flakes — 0.5 tsp