Korean Tofu and Broccoli Salad with Sesame-Soy Dressing Recipe
A light yet satisfying salad with tofu and broccoli, drizzled with an aromatic sesame-soy dressing. It’s reminiscent of Korean banchan (small side dishes served with rice), but in a generous, full-plate version. In Korea, similar vegetable bowls often appear on the home table as a healthy contrast to spicier dishes. The flavors are pronounced but not fiery – something between a salad and a warm vegetable dish.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
2
Ingredients
- tofu - 250 g
- broccoli - 1 piece
- carrot - 1 piece
- oil - 2 tablespoon
- soy sauce - 3 tablespoon
- rice vinegar - 1.5 tablespoon
- sesame oil - 1.5 tablespoon
- garlic - 1 clove
- honey - 1 teaspoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoon
- salt
Main Ingredient:
tofu
Preparation
- Divide the broccoli into small florets, peel the stalk to remove the tough outer layer and slice it thinly. Peel the carrot and cut it into thin half-moons or matchsticks.
- Bring a large pot of lightly salted water to a boil. Add the broccoli and cook for 2–3 minutes, until bright green and slightly tender but still firm. Drain and rinse with cold water to stop the cooking.
- Pat the tofu very dry with paper towels, then cut it into cubes about 1.5 cm in size.
- Heat the vegetable oil in a pan over medium heat. Add the tofu and fry for 6–8 minutes, gently turning the cubes until they are golden and lightly crispy on all sides.
- Meanwhile, make the dressing: in a small bowl, mix together the soy sauce, rice vinegar, sesame oil, honey, and finely chopped or pressed garlic. Stir until the honey dissolves.
- Toast the sesame seeds in a dry pan over medium heat for 1–2 minutes, stirring often, until fragrant and lightly golden. Immediately transfer them to a bowl so they don’t burn.
- Place the broccoli, carrot, and fried tofu in a large bowl. Pour the sesame-soy dressing over everything and gently toss so all the ingredients are coated.
- Sprinkle the salad with the toasted sesame seeds and chopped chives. Serve right away, warm or at room temperature.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wyjmij ją na 15–20 minut, aby nie była lodowato zimna; możesz też dodać odrobinę świeżego oleju sezamowego, jeśli sos się wchłonął.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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