Spicy Korean Tofu Salad

Ingredients

• 1 block (350g) firm tofu, drained and cut into cubes 1 block (350g) firm tofu, drained and cut into cubes
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 small radish, thinly sliced 1 small radish, thinly sliced
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sesame seeds, for garnish 1 tablespoon sesame seeds, for garnish
• 2 tablespoons vegetable oil, for frying tofu 2 tablespoons vegetable oil, for frying tofu
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the tofu cubes and fry until golden brown on all sides. Remove from heat and set aside.
2. 2.
   In a small bowl, whisk together gochujang, rice vinegar, soy sauce, honey, and a pinch of salt to make the dressing.
3. 3.
   In a large mixing bowl, combine the fried tofu, cucumber, carrot, and radish.
4. 4.
   Pour the dressing over the tofu and vegetables. Toss gently to coat everything evenly.
5. 5.
   Garnish with sesame seeds.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Tofu — Make sure to drain the tofu well before frying to achieve a crispy texture.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white vinegar.
• Sesame seeds — Toast the sesame seeds in a dry pan over low heat for a few minutes to enhance their nutty flavor.

Tips & Tricks

• For a heartier meal, serve the Spicy Korean Tofu Salad over a bed of steamed rice.
• Customize the salad by adding other vegetables such as bell peppers or spinach.
• If you prefer a non-spicy version, you can substitute the gochujang with a mild chili sauce.
• Make sure to julienne the vegetables thinly for a more delicate texture.
• Allow the salad to marinate in the dressing for at least 30 minutes before serving to enhance the flavors.

Serving advice

Serve the Spicy Korean Tofu Salad chilled as a refreshing appetizer or as a side dish with your favorite Korean main course. It pairs well with dishes like Bibimbap or Korean BBQ.

Presentation advice

Arrange the salad on a platter, garnish with a sprinkle of sesame seeds, and place a few lettuce leaves on the side for an attractive presentation. The vibrant colors of the vegetables will make the dish visually appealing.