Korean Tofu Salad with Peppers and Sesame Recipe
A light salad with pan-fried tofu, colorful bell peppers, and an aromatic sesame-soy dressing is a simple way to enjoy a plant-based meal in Korean style. In Korea, tofu often appears as a side to rice or as part of small salads served in bowls. Here it takes the lead role and creates a filling yet still light dish.
This salad combines the simplicity of everyday Korean home cooking with a plant-based twist: pan-fried tofu becomes the star, absorbing a fragrant sesame-soy dressing while staying light and fresh thanks to crunchy vegetables.
Chef's tips
Make sure to dry the tofu very well before frying so it browns nicely instead of steaming. Don’t rush the frying time—letting the cubes sit undisturbed for a minute or two on each side helps them develop a crisp crust.
How to serve
Serve in individual bowls with warm rice on the side, or arrange everything on a large platter and let everyone wrap portions in lettuce leaves with extra chili flakes or kimchi on the table.
Ingredients
- natural tofu firm, drained - 250 g
- red bell pepper cut into thin strips - 0.5 piece
- yellow bell pepper cut into thin strips - 0.5 piece
- cucumber cut into half-slices - 0.5 piece
- spring onion sliced - 2 piece
- vegetable oil for frying the tofu - 1.5 tablespoons
- soy sauce for the dressing - 2 tablespoons
- rice vinegar - 1.5 tablespoons
- sesame oil - 1 tablespoon
- honey or sugar - 1 teaspoon
- garlic grated or finely chopped - 1 clove
- toasted sesame seeds for sprinkling - 1 tablespoon
- salt a pinch for the tofu
- black pepper to taste
Preparation
- Remove the tofu from the package, pat it dry thoroughly with paper towels, and cut into cubes about 1.5–2 cm. Lightly salt.
- Heat the vegetable oil in a pan over medium heat. Add the tofu and fry for 7–8 minutes, gently turning the cubes until they are lightly golden on all sides and crisp on the edges. Remove from the pan and set aside to cool slightly.
- Cut the peppers into thin strips, the cucumber into half-slices, and the spring onion into slices. Transfer the vegetables to a large bowl.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, honey, and grated garlic until you get a smooth dressing.
- Add the fried tofu to the bowl with the vegetables. Pour over the prepared dressing and gently toss so the tofu doesn’t fall apart and the dressing coats all the ingredients.
- Sprinkle the salad with toasted sesame seeds and season with freshly ground black pepper. Serve immediately at room temperature or slightly chilled.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Tofu z czasem mięknie, ale nadal jest smaczne – przed podaniem delikatnie zamieszaj.
