Korean Watercress Tofu Salad Side Dish
This watercress and tofu salad is a great Korean vegan and vegetarian dish. Blanched watercress and crumbled tofu are seasoned with soybean paste, garlic and sesame oil. Serve with rice!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 8 oz firm tofu
- 1 small bunch watercress
- 2 teaspoon Korean soybean paste (doenjang)
- 1 teaspoon minced garlic
- 1 green onion finely chopped
- 1 teaspoon sesame oil
- salt to taste
Instructions
- 1
Bring a pot of water to simmering boil. Add the block of tofu and simmer for 5 minutes. Drain and set aside to cool.
- 2
Boil a pot of water and add watercress and some salt. Blanch the watercress for 1 minute. Drain and rinse with cold water. Squeeze out to remove the excess water. Place the watercress in a mixing bowl and add 1 teaspoon of Korean soybean paste, 1/2 teaspoon of garlic. Toss to combine and mix well to incorporate the seasoning.
- 3
Smash the tofu block with the side of your knife to loosed. Wrap the tofu with cotton cloth and squeeze out to remove moisture from the tofu. Place the tofu in a mixing bowl and crumble. Add the remaining 1 teaspoon of soybean paste and the 1/2 teaspoon of minced garlic. Mix well to incorporate the seasoning with the tofu crumbles.
- 4
Combine both watercress, tofu crumble mixture, and the chopped green onion; and add the sesame oil. Toss well. Add salt to taste if needed. Serve with rice.