Korean-style Chilled Tofu Salad

Korean-style Chilled Tofu Salad is a refreshing and light dish featuring silken tofu topped with a vibrant array of vegetables and a tangy sesame dressing. Perfect for warm days, this salad is both nutritious and satisfying, offering a delightful mix of textures and flavors.

Ingredients

• Silken tofu - 300 grams
• Cucumber - 100 grams, thinly sliced
• Carrot - 50 grams, julienned
• Radish - 50 grams, thinly sliced
• Green onion - 2 stalks, chopped
• Sesame seeds - 1 tablespoon, toasted
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Maple syrup - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Drain the silken tofu and wrap it in a clean kitchen towel to absorb excess moisture for about 10 minutes.
2. While the tofu is draining, prepare the vegetables: slice the cucumber, julienne the carrot, and thinly slice the radish.
3. In a small bowl, mix the soy sauce, rice vinegar, sesame oil, maple syrup, salt, and black pepper to create the dressing.
4. Once the tofu has drained, cut it into cubes and arrange it on a serving plate.
5. Top the tofu with the sliced cucumber, julienned carrot, and radish.
6. Drizzle the dressing over the salad, then sprinkle with chopped green onions and toasted sesame seeds.
7. Serve immediately or chill in the refrigerator for 10 minutes before serving for a cooler dish.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in protein from tofu, aiding in muscle repair and growth.
• Rich in vitamins and minerals from fresh vegetables, promoting overall health.

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