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.
Prep Time
20 min
Total Time
20 min
Servings
2
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
Main Ingredient:
tofu
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
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje świeża, bo ogórek szybko puszcza wodę. Jeśli zostanie, przechowuj ją w lodówce w szczelnym pojemniku i zjedz następnego dnia.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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