Roasted Napa Cabbage and Tofu Salad recipe - ingredients, nutrition and when to eat it
This salad pairs roasted baby napa cabbage and tofu with a perilla seed dressing. The cabbage’s subtle sweetness goes well with the soft, nutty tofu, making it…
This salad pairs roasted baby napa cabbage and tofu with a perilla seed dressing. The cabbage’s subtle sweetness goes well with the soft, nutty tofu, making it a nice light dinner on a cold day.
Salads & light · 20 minutes to cook
Nutrition (per 307.7g serving): 210.8 kcal · protein 14.3g · carbohydrate 11.4g · fat 13.1g · sodium 430.9mg
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 baby napa cabbage dry to keep it from releasing too much water as it cooks.
Tips: Drain the tofu well before cooking so the outside browns nicely.
Tips: Drizzle on the dressing just before serving to keep the cabbage’s roasted texture.
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Ingredients (1 serving)
- Baby Napa Cabbage — 150 g
- Tofu — 120 g
- Ground Perilla Seeds — 1 Tbsp
- Soy Sauce — 1 tsp
- Vinegar — 1 tsp
- Perilla Oil — 1 tsp
- Water — 1 Tbsp
- Ground Black Pepper — 0.1 tsp