Warm Korean Tofu and Sesame Salad Recipe
A simple dish of pan-fried tofu and vegetables in an aromatic sesame–soy sauce that you can enjoy as a light dinner or a side to rice. The flavors are bold but not overwhelming – something between a stir-fry and a warm salad. Ideal when you want something plant-based yet still satisfying.
Combines the comfort of a stir-fry with the freshness of a salad: crisp vegetables, golden tofu and a fragrant sesame–soy dressing inspired by Korean flavors. It is quick to make, plant-based and works both as a main and as a side.
Chef's tips
Press the tofu for at least 10–15 minutes if you have time – wrap it in paper towels and place something heavy on top. This removes excess moisture and makes it much easier to get a nicely browned, crispy surface. Toast the sesame seeds briefly in a dry pan to bring out their nutty aroma before sprinkling over the dish.
How to serve
Serve in deep bowls over hot rice, topped with extra spring onion greens and a drizzle of sesame oil. You can also add some kimchi on the side for more Korean character, or serve it as part of a larger spread with other small vegetable dishes.
Ingredients
- tofu - 300 g
- bell pepper - 1 piece
- carrot - 1 piece
- cucumber - 0.5 pieces
- spring onion - 3 pieces
- garlic - 2 cloves
- soy sauce - 25 ml
- rice vinegar - 15 ml
- sesame oil - 10 ml
- vegetable oil - 20 ml
- sesame seeds - 10 g
- sugar - 5 g
Preparation
- Remove the tofu from the package, pat it very dry with paper towels and cut into cubes of about 1.5 cm. The better you drain the water, the crispier it will be after frying.
- Cut the bell pepper into thin strips. Peel the carrot and cut into thin matchsticks or grate on a coarse grater. Cut the cucumber into thin half-moons. Slice the spring onion, keeping the white and green parts separate.
- In a small bowl, mix the soy sauce, rice vinegar, sugar, sesame oil and finely chopped garlic. Stir until the sugar dissolves.
- Heat the vegetable oil in a large pan over medium-high heat. Add the tofu and fry for 6–8 minutes, gently turning the cubes from time to time, until golden and lightly crispy on all sides.
- Add the white part of the spring onion, the bell pepper and the carrot to the pan. Stir-fry for 3–4 minutes, until the vegetables soften slightly but remain crisp.
- Remove the pan from the heat, add the cucumber, the green part of the spring onion and the prepared sauce. Mix well so the tofu and vegetables are thoroughly coated. If you want the dish to feel more like a salad, set it aside for 5–10 minutes to cool slightly.
- Transfer everything to a bowl or plate, sprinkle with toasted sesame seeds and serve warm or at room temperature.
Storage
Danie przechowuj w szczelnym pojemniku w lodówce. Tofu po schłodzeniu będzie mniej chrupiące, ale nadal smaczne – możesz je zjeść na zimno jak sałatkę lub krótko podgrzać na patelni.
