Korean Salad with Tofu, Sesame and Apple Recipe
This salad combines crunchy apple, delicate tofu and an aromatic sesame dressing. In Korea, such light dishes often appear as side dishes to a larger meal, but they can easily take the lead as a light dinner. The taste is a bit like a chicken and mayonnaise salad, just in a much lighter, plant-based version.
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Servings
3
Ingredients
- tofu - 250 g
- apple - 1 piece
- cucumber - 0.5 pieces
- carrot - 0.5 pieces
- lettuce - 80 g
- sesame seeds - 1.5 tablespoons
- mayonnaise - 1.5 tablespoons
- plain yogurt - 1.5 tablespoons
- soy sauce - 1 tablespoon
- rice vinegar - 1 tablespoon
- sesame oil - 1 teaspoon
- pepper - 0.25 teaspoons
Main Ingredient:
tofu
Preparation
- Remove the tofu from the package, drain the water and gently press out the excess liquid in a paper towel. Cut the tofu into small cubes of about 1 cm.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently, until they become fragrant and lightly golden. Transfer them to a small bowl so they don’t burn.
- Wash the apple, remove the core and cut into thin matchsticks or small cubes. Wash the cucumber and slice into half-moons. Peel the carrot and grate it on a coarse grater. Tear the lettuce into smaller pieces.
- In a small bowl, mix the mayonnaise, yogurt, soy sauce, rice vinegar, sesame oil and pepper until you get a smooth, creamy dressing.
- Place the lettuce, tofu, apple, cucumber and carrot in a large bowl. Pour in the dressing and gently toss to avoid breaking up the tofu.
- Finally, sprinkle the salad with the toasted sesame seeds. Serve immediately or after briefly chilling in the fridge (10–15 minutes).
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje świeża, bo sałata szybko więdnie. Jeśli zostanie porcja, przechowuj ją w lodówce w zamkniętym pojemniku i zjedz następnego dnia, licząc się z tym, że będzie bardziej miękka.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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