Korean Tofu and Tomato Salad Recipe
This tofu and tomato salad is a quick, light dish that in Korea is often served in summer as a chilled side to rice. Delicate tofu is combined with juicy tomatoes, a sharp soy–garlic dressing, and sesame. You can compare it to a classic tomato and onion salad, just in a more Asian-style version.
A simple Korean-inspired salad that combines silky tofu, juicy tomatoes, and a bold soy–garlic–sesame dressing. It’s quick to make, refreshing, and perfect as a light summer dish or side to rice.
Chef's tips
Use good-quality, soft or medium-firm tofu so it can soak up the dressing without falling apart. Toast the sesame seeds just before serving for the best aroma. Adjust the balance of salty, sweet, and sour in the dressing to your taste by adding a bit more soy sauce, sugar, or vinegar.
How to serve
Serve in a shallow bowl so the tofu and tomatoes are well coated in the dressing. Pair with steamed white rice, jasmine rice, or brown rice. It also works nicely alongside grilled vegetables or simple pan-fried fish.
Ingredients
- tofu soft or medium-firm, plain - 250 g
- tomatoes medium, ripe - 3 pieces
- spring onion with green tops - 2 pieces
- soy sauce light - 3 tablespoons
- rice vinegar - 1 tablespoon
- sesame oil - 1.5 tablespoons
- garlic finely chopped or grated - 2 cloves
- sugar - 1 teaspoon
- chili pepper fresh, e.g. red; if you don’t like heat, remove the seeds - 1 piece
- sesame seeds toasted - 1 tablespoon
- water to lightly thin the dressing - 1 tablespoon
- pepper to taste - 0.25 teaspoons
- salt for the tomatoes if they’re not very sweet - 0.25 teaspoons
- fresh coriander optional, chopped - 1 handful
- lemon optional, a few drops of juice for freshness - 0.25 pieces
Preparation
- Gently remove the tofu from its package, drain off the liquid, and place it on a plate lined with a paper towel. Cover with a second paper towel and press lightly with your hand to remove excess moisture. Cut the tofu into cubes of about 2 cm.
- Wash the tomatoes, remove the stems, and cut into larger cubes or wedges. If the skin is very tough, you can blanch and peel them first, but it’s not necessary.
- Slice the spring onion thinly, including the green tops. Cut the chili pepper into thin rings.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, water, sugar, chopped garlic, and pepper. Stir until the sugar dissolves. Taste the dressing – it should be salty-sweet-sour with a distinct garlic and sesame aroma.
- On a large plate or in a shallow bowl, arrange the tofu and tomato pieces. Sprinkle with spring onion and chili pepper.
- Pour the prepared dressing over everything, making sure it reaches the tofu and tomatoes on all sides. Gently shake the plate or very carefully move the pieces with a spoon so as not to crush the tofu.
- Sprinkle the salad with toasted sesame seeds and, if you like, fresh coriander. You can add a few drops of lemon juice if you want a more refreshing taste.
- Set aside for 5–10 minutes at room temperature so the tofu can absorb some of the dressing, then serve as a side to rice or as a light snack on its own.
Storage
Sałatka najlepiej smakuje świeża. Jeśli zostanie, przechowuj ją w lodówce maksymalnie 1 dzień; pomidory mogą puścić więcej soku, więc sos będzie rzadszy.
