Tofu Kimchi Salad
Tofu Kimchi Salad. Great recipe for Tofu Kimchi Salad. I was brought up with it, so I never thought it tastes plain. But I mixed with some spicy kimchi for my husband.
Ingredients
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Prepare 1 of pkg(1lb) momen(firm) tofu
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It’s 1 of english cucumber, very thinly sliced
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You need 3/4 tsp of salt
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It’s 1 Tbsp of water
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You need 11/2 of cups(360ml) kimchi,chopped
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You need 2 Tbsp of apple cider vinegar
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It’s 11/2 Tbsp of sesame oil
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Prepare 1 tsp of white sesame seeds(optional)
Steps
- Slice cucumber half-moon very thinly. I use mandoline slicer. Add salt and water, put into a food quality plastic bag. Knead it gently until cucumber get soft and water comes out. Drain the water..
- Rinse tofu with tap water and wrap with paper towel. Drain very well. I hold it in my hands and push. You don't need to worry about breaking it a bit. You will break it later as a process anyway..
- Put cucumber, kimchi(I cut them into bite size with my scissors if they're bigger), tofu(break it with your hands) in your bowl..
- Add apple cider vinegar, sesame oil and sesame seeds(optional) and mix well. Taste very depends on what kind of kimchi you use. Add whatever you want if you desire and explore!.
Boil some water in a kettle and pan. Put the tofu in the pan and cover with boiling water over a high heat. When the tofu is cooked, drain the water and remove the tofu from the pan. Arrange the cooked tofu and the cooked kimchi on a plate. Stir and bring to a boil.
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