Korean•healthy
Korean Tofu Salad with Honey Soy Chilli Vinaigrette
How to make Korean tofu salad with honey soy chilli vinaigrette
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 g silken tofu (- sliced (*see note))
- 25 g snow pea sprouts (or garden salad mix (rinsed))
- 5 g alfalfa sprouts ((rinsed))
- 1 Tbsp toasted sesame seeds ((crushed))
- 1 Tbsp soy sauce
- 1 Tbsp apple cider vinegar (or rice vinegar)
- 1 Tbsp honey
- 1/2 Tbsp lemon juice (freshly squeezed)
- 1 tsp Korean chili flakes ((gochugaru) – Can be omitted or reduced per your preference. Though I highly recommend you add them!)
- 1 tsp sesame oil
Instructions
- 1
Place your choice of sprouts or salad mix onto a serving plate. Gently place (sliced) tofu. Sprinkle around the sesame seeds. Drizzle the dressing over the tofu and greens as you need it. Serve. (To eat, you will want to use a spoon to scoop out the tofu slices, as they break easily.)