Soft Tofu Salad with Kimchi

Updated: Apr 20


 

CHEF'S TIP

▪ Level : Easy

▪ Cooking : 15 minutes

▪ Serves 2

For a vegan version use Jongga® vegan kimchi

 

INGREDIENTS

▪ 140 Gr | Jongga® kimchi, chopped.

▪ 10 Ml | Korean soy sauce.

▪ 2 Gr | Garlic, chopped.

▪ 3 Gr | Korean red pepper powder.

▪ 5 Gr | Leeks, chopped.

▪ 10 Ml | Water.

▪ 5 Gr | Sugar.

▪ 5 Ml | Sesame seed oil.

▪ 2 Gr | Sesame seeds.

▪ 300 Gr | Soft tofu diced and dry.

▪ 8 Gr | Chives, chopped.

▪ 10 Gr | Cabbage, sliced.

 

DIRECTION


① Rinse kimchi in cold water to remove spiciness.


② Prepare the sauce by mixing soy sauce, chopped garlic, Korean red pepper powder, chopped leek, water, sugar, sesame oil and sesame seeds.


③ Use the tofu as it is cold, or boil it for 5 minutes and cut it into 2cm pieces.


④ In a bowl pour the sauce and tofu, add kimchi, chives, cabbage and place on the plate and serve.




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