Korean Salad with Rice, Tofu and Vegetables Recipe
A bowl full of color: warm rice, pan-fried tofu and fresh vegetables drizzled with a simple yet bold soy-sesame dressing. In Korea, these “bowl-style” dishes are often made with leftover rice from the previous day, a bit like grain salads. The flavor is milder than in spicy dishes, but still distinctly Korean thanks to sesame and garlic.
This Korean-style salad combines warm, sticky rice, crunchy fresh vegetables and golden tofu in one bowl, so it’s both filling and very light. Thanks to sesame, garlic and rice vinegar, the flavor is distinctly Asian but without intense heat – a great option for anyone who wants to start exploring Korean cuisine. It’s also a clever way to use up leftover rice instead of making yet another “boring” grain salad.
Chef's tips
Cook the rice so it’s tender but the grains stay springy – if you see it starting to break down, take it off the heat and let it finish steaming under a lid. For the tofu, dry it well and fry over medium heat without stirring too often; this way it browns nicely and doesn’t crumble. Make the dressing a little in advance so the sugar has time to dissolve completely; taste it before pouring over the salad and adjust the salty–sour–sweet balance to your liking.
How to serve
Serve this bowl as a quick warm work lunch or a post-workout dinner – it’s satisfying but doesn’t feel heavy. It pairs well with green tea, a light rice beer, or simply water with lemon. If you’re cooking for a group, put a few banchan-style sides on the table – kimchi, pickled radish or cucumbers – and let everyone build their own portion.
Ingredients
- rice - 180 g
- tofu - 200 g
- cucumber - 0.5 piece
- carrot - 1 piece
- bell pepper - 0.5 piece
- spinach - 60 g
- soy sauce - 2.5 tablespoon
- sesame oil - 1.5 tablespoon
- garlic - 1 piece
- rice vinegar - 1.5 tablespoon
- sugar - 1 teaspoon
- vegetable oil - 1 tablespoon
- sesame seeds - 1 tablespoon
Preparation
- Rinse the rice thoroughly under running water until the water is almost clear. Cook it in a pot according to the package instructions (usually about 1 part rice to 1.2–1.5 parts water), until tender but not mushy. Set aside covered for 5 minutes.
- Pat the tofu dry with paper towels and cut it into cubes about 1.5 cm on each side.
- Heat the vegetable oil in a pan over medium heat. Add the tofu and fry for 6–8 minutes, turning gently, until the cubes are golden on several sides.
- Slice the cucumber into thin half-moons. Peel the carrot and grate it on a coarse grater or cut into thin matchsticks. Cut the bell pepper into thin strips.
- Rinse the spinach, dry it and, if needed, cut into smaller pieces.
- In a small bowl, make the dressing: mix the soy sauce, sesame oil, rice vinegar, sugar and finely grated garlic until the sugar dissolves.
- Put the warm rice into a large bowl, add the fried tofu, cucumber, carrot, bell pepper and spinach.
- Pour over the prepared dressing and gently toss with a large spoon so you don’t crush the tofu but distribute the dressing evenly.
- Finally, sprinkle the salad with toasted sesame seeds and serve immediately, slightly warm or at room temperature.
Storage
Leftovers can be stored in the fridge in a sealed container for up to 1 day. The vegetables will soften and the rice will absorb the dressing, so the salad will be less crunchy but still tasty. If possible, store the dressing separately and add it just before eating to keep the texture fresher.
