Korean Salad with Tofu, Cucumber and Kimchi Recipe
A chilled salad with delicate tofu, crunchy cucumber and spicy kimchi is a quick way to sneak Korean flavors into a light meal. In Korea, bowls like this often appear as a side dish at dinner, but they can easily play the main role for a summer lunch. The flavor combines creamy tofu, tangy-spicy kimchi and the freshness of cucumber, a bit like a cross between a Greek salad and a spicy slaw.
This salad brings together classic Korean flavors in a form that’s quick and easy to prepare, even on a busy day. Creamy tofu balances the spicy, tangy kimchi, while fresh cucumber adds crunch and lightness, making the dish both satisfying and refreshing.
Chef's tips
Use firm or extra-firm tofu so it holds its shape when mixed. If your kimchi is very salty, taste the dressing before adding more soy sauce. For extra depth of flavor, lightly toast the sesame seeds in a dry pan before sprinkling them over the salad.
How to serve
Serve the salad alongside a bowl of steamed rice and a simple miso or clear broth soup for a complete meal. It also works well as part of a larger spread with other Korean-inspired side dishes like seasoned spinach or pickled radish.
Ingredients
- tofu - 250 g
- cucumber - 1 piece
- kimchi - 120 g
- chives finely chopped - 2 tablespoons
- sesame oil - 1.5 tablespoons
- soy sauce - 1.5 tablespoons
- rice vinegar - 1 tablespoon
- honey - 1 teaspoon
- sesame seeds - 1 tablespoon
- black pepper freshly ground
Preparation
- Remove the tofu from the package, pat it dry thoroughly with paper towels and cut into cubes about 1.5–2 cm on a side.
- Wash the cucumber; if the skin is very thick you can peel it partially, then cut it in half lengthwise, scoop out the seeds with a teaspoon and slice into half-moons.
- If the kimchi pieces are large, chop them into smaller, bite-sized pieces. Finely chop the chives.
- In a small bowl, mix the sesame oil, soy sauce, rice vinegar and honey until you get a smooth dressing.
- Put the tofu, cucumber and kimchi into a larger bowl. Pour the prepared dressing over everything.
- Gently toss the salad with a spoon or your hand, trying not to crush the tofu. Sprinkle with sesame seeds and freshly ground black pepper.
- Scatter the chopped chives on top. Set the salad aside for 5–10 minutes at room temperature so the flavors can meld, then serve.
Storage
No storage information available for this dish.
This is one of those recipes that’s perfect when you’re craving something light but still full of flavor. It’s also a great way to use up kimchi that has become very tangy, as the tofu and cucumber mellow out its sharpness.
