Tofu and Kelp Salad recipe - ingredients, nutrition and when to eat it
This tofu and kelp salad combines golden-seared tofu, cucumber, and crunchy kelp stems tossed in a tangy soy dressing.
This tofu and kelp salad combines golden-seared tofu, cucumber, and crunchy kelp stems tossed in a tangy soy dressing. It’s a light side for a summer lunch, with the fresh tang pairing nicely with the tofu’s nutty flavor.
Salads & light · 15 minutes to cook
Tips: Saltiness varies by brand of kelp stems. Taste a piece before tossing, and soak it longer if needed.
Tips: To keep the tofu from breaking apart, add it to the dressing and fold gently with a spatula.
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Ingredients (1 serving)
- Tofu — 150 g
- Salted kelp stems — 40 g
- Cucumber — 0.5 pc
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Vegetable oil — 1 tsp