Korean Salad with Tofu, Napa Cabbage and Peanuts Recipe
A light salad made with crunchy Napa cabbage, pan-fried tofu and crisp peanuts is a great way to whip up a quick plant-based meal. In Korea, similar salads often appear as one of many small dishes on the table, but here the portion is easily enough for a standalone lunch. A soy sauce and sesame-based dressing gives the whole dish a pronounced yet not overpowering flavor.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🍿
Snack
🌿
Mild
Fresh
Umami
Nutty
Salty
Filling
Crunchy
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
3
Ingredients
- tofu - 250 g
- Napa cabbage - 300 g
- carrot - 1 piece
- cucumber - 0.5 pieces
- peanuts - 3 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar - 1.5 tablespoons
- sesame oil - 1.5 tablespoons
- honey - 1 tablespoon
- garlic - 1 clove
- oil - 1 tablespoon
- sesame seeds - 1 tablespoon
Main Ingredient:
tofu
Preparation
- Press excess water out of the tofu: wrap it in paper towels, place it on a plate and gently press with a second plate for a few minutes. Then cut it into cubes of about 1.5 cm.
- Slice the Napa cabbage into thin strips, wash thoroughly and dry. Peel the carrot and grate it on a coarse grater or cut into thin matchsticks. Wash the cucumber and slice into thin half-moons.
- Roughly chop the peanuts with a knife. Peel the garlic and finely chop it.
- Heat the oil in a pan over medium heat. Add the tofu cubes and fry for 6–8 minutes, turning gently, until golden and slightly crispy on all sides. Set aside to cool slightly.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, honey and chopped garlic until you get a smooth dressing.
- In a large bowl, combine the Napa cabbage, carrot, cucumber and fried tofu. Pour the dressing over and gently toss to avoid breaking the tofu.
- Finally, sprinkle the salad with the chopped peanuts and toasted sesame seeds. Serve immediately, before the cabbage softens too much.
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje świeża, bo kapusta z czasem mięknie. Jeśli coś zostanie, przechowuj w lodówce w pojemniku i zjedz następnego dnia, wiedząc, że będzie bardziej miękka.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
