Grilled Eggplant, Doenjang, and Tofu Salad recipe - ingredients, nutrition and when to eat it
This salad pairs grilled eggplant and tofu with lettuce, served with a doenjang and sesame dressing.
This salad pairs grilled eggplant and tofu with lettuce, served with a doenjang and sesame dressing. The eggplant is tender, the tofu mild, and the savory, nutty dressing brings everything together. It makes a light lunch or dinner on a warm day.
Salads & light · 20 minutes to cook
Nutrition (per 363g serving): 269.2 kcal · protein 16.4g · carbohydrate 12.9g · fat 17.7g · sodium 333.2mg
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: Press out as much moisture as you can from the tofu so it browns better in the pan.
Tips: If the dressing is too thick, add water a little at a time until it’s light enough to toss with the salad.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tofu — 0.5 block
- Lettuce — 4 sheet
- Doenjang — 1 tsp
- Sesame Seeds — 1 tsp
- Sesame Oil — 1 tsp
- Water — 1 Tbsp
- Cooking Oil — 1 tsp