Silken Tofu, Kimchi, and Cucumber Salad recipe - ingredients, nutrition and when to eat it
This light salad pairs silken tofu with finely chopped kimchi and cucumber, then finishes with a sprinkle of sesame seeds.
This light salad pairs silken tofu with finely chopped kimchi and cucumber, then finishes with a sprinkle of sesame seeds. The soft tofu and crisp cucumber go well with the tangy kimchi, making it an easy lunch or dinner on a hot day.
Salads & light · 10 minutes to cook
Nutrition (per 255.3g serving): 138.7 kcal · protein 10.6g · carbohydrate 10.2g · fat 6.8g · sodium 248.5mg
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: Squeeze out a little kimchi juice before adding it so the soft tofu stays less watery.
Tips: For a chilled salad, refrigerate the soft tofu and cucumber ahead of time.
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Ingredients (1 serving)
- Soft tofu — 150 g
- Napa cabbage kimchi — 40 g
- Cucumber — 60 g
- Toasted sesame seeds — 1 tsp
- Sesame oil — 0.5 tsp