Sweet Potato Stem and Tofu Salad recipe - ingredients, nutrition and when to eat it
This simple side dish combines crisp blanched sweet potato stems with soft tofu and sesame seeds. It’s mild and nutty, and goes well with a summer meal.
Side dishes · 15 minutes to cook
Nutrition (per 183g serving): 139.9 kcal · protein 8g · carbohydrate 6.4g · fat 9.3g · sodium 180.3mg
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: After blanching the sweet potato stems, taste one and drain them while they still have a little crunch.
Tips: Drain the tofu well so the salad doesn’t turn watery.
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Ingredients (1 serving)
- Sweet potato stems — 100 g
- Tofu — 0.3 block
- Whole sesame seeds — 1 tsp
- Sesame oil — 1 tsp
- Salt — 0.5 g