Roasted Lotus Root and Tofu Salad recipe - ingredients, nutrition and when to eat it
This salad combines golden roasted lotus root and tofu with perilla leaves. The lotus root is crisp, the tofu mild, and the soy sauce and sesame oil dressing…
This salad combines golden roasted lotus root and tofu with perilla leaves. The lotus root is crisp, the tofu mild, and the soy sauce and sesame oil dressing adds a nutty touch. It makes a light side for lunch or dinner in fall and winter.
Salads & light · 20 minutes to cook
Nutrition (per 258g serving): 293.2 kcal · protein 13.7g · carbohydrate 22.1g · fat 17g · sodium 1239.3mg
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: Pat the lotus root thoroughly dry to reduce splattering in the pan and help the edges brown.
Tips: Press the tofu to drain it before cooking so the outside browns better.
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Ingredients (1 serving)
- Lotus root — 100 g
- Tofu — 120 g
- Perilla leaves — 5 sheet
- Olive oil — 1 tsp
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Vinegar — 1 tsp
- Sesame seeds — 1 tsp