Korean Garlic Chive and Tofu Salad recipe - ingredients, nutrition and when to eat it
A salad of Korean garlic chives with golden pan-seared tofu and a soy-sesame dressing. It’s mild and nutty, and goes well with a spring lunch or light dinner.
Salads & light · 15 minutes to cook
Tips: Press the tofu well to remove excess water so it sticks less to the pan and browns nicely.
Tips: Pickled Korean garlic chives vary in saltiness, so taste them first and adjust the amount of soy sauce in the dressing.
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Ingredients (1 serving)
- Pickled wild garlic leaves — 40 g
- Tofu — 150 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Lemon juice — 1 tsp
- Cooking oil — 1 tsp