Tofu and Seaweed Salad recipe - ingredients, nutrition and when to eat it
Soft tofu, chewy seaweed, and crisp cucumber are lightly tossed in a tangy soy dressing.
Soft tofu, chewy seaweed, and crisp cucumber are lightly tossed in a tangy soy dressing. Mild and refreshing, it’s especially good for a hot summer evening or whenever your appetite feels heavy.
Salads & light · 15 minutes to cook
Nutrition (per 287g serving): 197.3 kcal · protein 16g · carbohydrate 13.1g · fat 9.9g · sodium 1494.2mg
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: Drain the tofu thoroughly so the dressing doesn’t become watery.
Tips: Blanch the seaweed for about 30 seconds, as it can become too soft if cooked for too long.
Tips: Toss just before serving to keep the cucumber crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tofu — 150 g
- Dried seaweed — 5 g
- Cucumber — 0.5 pc
- Soy sauce — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 0.8 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp