Buckwheat Noodle and Tofu Salad recipe - ingredients, nutrition and when to eat it
This salad pairs boiled buckwheat noodles with golden pan-seared tofu, cucumber, and perilla leaves, served with a soy sauce and perilla oil dressing.
This salad pairs boiled buckwheat noodles with golden pan-seared tofu, cucumber, and perilla leaves, served with a soy sauce and perilla oil dressing. The mild buckwheat flavor goes well with the nutty perilla oil and fragrant perilla leaves. It’s a lovely choice for a light lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 419.5g serving): 480.3 kcal · protein 18.8g · carbohydrate 46.9g · fat 24g · sodium 1278mg
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 buckwheat noodles under cold water and drain them well so the dressing doesn’t get watery.
Tips: Once the tofu is in the pan, avoid flipping it too often so it browns nicely.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 150 g
- Tofu — 120 g
- Cucumber — 0.5 pc
- Perilla leaves — 5 sheet
- Perilla oil — 1 Tbsp
- Soy sauce — 1 Tbsp
- Vinegar — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 0.5 tsp