Korean Tofu Salad

This Korean Tofu Salad combines fresh vegetables and marinated tofu for a delightful, healthy meal. It's packed with flavors and nutrients, making it a perfect light dinner option.

Ingredients

• Firm tofu - 200 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onion - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste

Steps

1. Press the tofu to remove excess moisture for about 15 minutes, then cut it into bite-sized cubes.
2. In a bowl, mix soy sauce, rice vinegar, sesame oil, gochugaru, minced garlic, salt, and black pepper to create the marinade.
3. Add the tofu cubes to the marinade and let them sit for at least 10 minutes, turning occasionally.
4. While the tofu is marinating, prepare the vegetables: julienne the cucumber and carrot, and slice the red bell pepper.
5. In a large mixing bowl, combine the marinated tofu, cucumber, carrot, red bell pepper, and chopped green onion.
6. Toss everything gently to combine, then sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 250
• Protein: 18 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• High in protein from tofu, promoting muscle health.
• Rich in vitamins and minerals from the fresh vegetables.

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