Korean Salad with Tofu, Carrot, and Cucumber Recipe
A light salad with crunchy carrot, fresh cucumber, and pan-fried tofu, drizzled with a simple soy-sesame dressing. It tastes fresh with a subtle nutty note, and the tofu makes it filling enough to be a standalone meal, not just a side. In Korea, similar salads often appear as banchan – small side dishes served with rice.
This salad combines Korean-inspired flavors with simple ingredients: crunchy vegetables, golden tofu, and a fragrant soy-sesame dressing. It is quick to prepare, filling yet light, and works both as a side dish and as a complete meal.
Chef's tips
Make sure to dry the tofu very well before frying so it browns nicely instead of steaming. Do not skip toasting the sesame seeds – this small step significantly boosts their aroma and the overall flavor of the salad.
How to serve
Serve in small bowls as part of a Korean-style spread alongside rice and other banchan, or in a larger bowl as a main salad. You can also spoon it over warm rice for a simple, satisfying bowl.
Ingredients
- tofu - 250 g
- carrot - 2 piece
- cucumber - 1 piece
- chives finely chopped - 2 tablespoons
- vegetable oil - 1.5 tablespoons
- soy sauce - 2.5 tablespoons
- rice vinegar - 1.5 tablespoons
- sesame oil - 1 tablespoon
- honey - 1 teaspoon
- sesame seeds - 1 tablespoon
- garlic - 0.5 clove
Preparation
- Remove the tofu from the package, pat it dry thoroughly with paper towels, and cut it into cubes about 1.5 cm on each side.
- Heat the vegetable oil in a frying pan over medium heat for about 1 minute. Add the tofu and fry for 7–8 minutes, gently turning every few minutes, until the cubes are golden on several sides. Set aside to cool.
- Peel the carrot and grate it on a coarse grater or cut into thin matchsticks. Wash the cucumber, cut it in half lengthwise, scoop out the soft center with a teaspoon, and slice the rest into thin half-moons.
- Finely chop the chives. Toast the sesame seeds in a dry pan over low heat for 2–3 minutes, stirring, until they lightly brown and become fragrant, then set aside to cool.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, honey, and very finely chopped garlic until you get a smooth dressing.
- In a larger bowl, combine the carrot, cucumber, pan-fried tofu, and half of the chives. Pour the dressing over and gently toss to avoid breaking up the tofu.
- Sprinkle the salad with the toasted sesame seeds and the remaining chives. Let it sit for 10 minutes at room temperature for the flavors to meld, then serve.
Storage
No storage information available for this dish.
I like to let the salad sit for at least 10–15 minutes before serving so the tofu absorbs some of the dressing. If you prefer extra crunch, add the cucumber just before serving.
