Seasoned Mugwort and Tofu recipe - ingredients, nutrition and when to eat it
A Korean side dish of blanched spring mugwort and crumbled tofu lightly dressed with sesame oil.
A Korean side dish of blanched spring mugwort and crumbled tofu lightly dressed with sesame oil. Mugwort's pleasantly bitter aroma pairs with the tofu's mild, soft flavor, making a fresh accompaniment to rice.
Side dishes · 15 minutes to cook
Nutrition (per 168.5g serving): 165.3 kcal · protein 11.3g · carbohydrate 7.7g · fat 10.7g · sodium 352.8mg
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: Blanch the mugwort briefly, since cooking it too long will dull its aroma and make it limp.
Tips: Drain the tofu well so the side dish doesn't turn watery.
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Ingredients (1 serving)
- Mugwort — 60 g
- Tofu — 100 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp