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.
A light, Korean-inspired salad that combines creamy tofu, crunchy apple and a fragrant sesame dressing. It offers the comforting feel of a classic chicken-and-mayo salad, but in a much lighter, fully plant-based version.
Chef's tips
Use firm or extra-firm tofu so it holds its shape in the salad. If you have time, press the tofu for 10–15 minutes to remove more moisture—this will improve its texture. Don’t skip toasting the sesame seeds; it really boosts their flavor and aroma.
How to serve
Serve the salad as a light dinner with a bowl of steamed rice or miso soup. It also works well as part of a Korean-style spread alongside kimchi, pickled vegetables and grilled or baked tofu. For lunch on the go, pack the vegetables and tofu separately from the dressing and mix just before eating.
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
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
No storage information available for this dish.
This salad is a great way to introduce Korean flavors in a gentle, familiar form. The combination of sweet apple, creamy dressing and nutty sesame makes it very approachable, even for people who don’t usually eat tofu.
