AI-generated imageKorean-Style Silken Tofu Honey-Soy Salad (4 servings)
A modern Korean-style tofu banchan using chilled silken tofu and washed greens with honey-soy-chili dressing; raw sprouts in the original were replaced for safety.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Drain 350 g chilled ready-to-eat silken tofu and cut into large pieces. Wash and dry 30 g salad greens.
- 02
Mix 1 tbsp each soy sauce, rice vinegar and honey, 1/2 tbsp lemon juice, and 1 tsp each gochugaru and sesame oil.
- 03
Plate greens and tofu, sprinkle 1 tbsp toasted sesame seeds, and drizzle dressing just before eating. Avoid vigorous tossing.
- 04
Refrigerate leftover components separately and preferably consume on the same day; do not add raw sprouts.
Helpful source links
Before you cook
Use washed leafy greens instead of raw sprouts. Follow ready-to-eat tofu label and chill promptly; never give honey to children under one year.
Allergens: 대두·밀 / soy and wheat / 大豆・小麦, 참깨 / sesame / ごま, 꿀은 1세 미만 금지 / no honey for infants under 1 / 1歳未満に蜂蜜不可
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
