Buckwheat Noodle and Tofu Salad with Perilla Oil recipe - ingredients, nutrition and when to eat it
This bowl combines cooked buckwheat noodles with tofu and perilla leaves, all tossed in fragrant perilla oil.
This bowl combines cooked buckwheat noodles with tofu and perilla leaves, all tossed in fragrant perilla oil. Mild tofu and aromatic perilla leaves make it a good fit for a summer lunch or light dinner.
Salads & light · 15 minutes to cook
Nutrition (per 322g serving): 428.5 kcal · protein 15.8g · carbohydrate 44.3g · fat 20.6g · sodium 473.3mg
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: Rinse the noodles thoroughly in cold water and drain them well so the perilla oil dressing doesn’t get watery.
Tips: Lightly pan-fry the tofu before adding it for a nutty exterior and soft center.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 150 g
- Tofu — 100 g
- Perilla leaves — 5 pc
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame seeds — 1 tsp
- Cucumber — 0.3 pc