Baek Jong-won's Tofu Salad Recipe: A Healthy and Light Korean Salad

Tofu salad is a light and healthy meal. Today, we'll be making two versions of tofu saladfollowing Chef Baek Jong-won's recipe. You can choose between a crispy fried tofu versionand a soft mashed tofu versiondepending on your preference. This dish, a perfect combination of tofu and vegetables, is a delicious and easy-to-make Korean salad.

Tofu Salad Ingredients

Common Ingredients

• Tofu half a block (90g)
• Lettuce 1/5 head (100g)
• Chicory 3 stalks (15g)
• Baby greens appropriate amount
• Cherry tomatoes 4 (40g)
• Black olives 3 (10g)
• Olive oil 3 tbsp (21g)
• Pickled vegetable sauce 3 tbsp (30g)
• Black pepper appropriate amount

Additional Ingredients (Fried Tofu Version)

• Potato starch appropriate amount
• Cooking oil appropriate amount

How to Make Tofu Salad

1. Fried Tofu Version

This version, with its crispy batter and moist tofu, is a dish worthy of a special occasion.

1. Prepare the Tofu
Remove excess water from the tofu using paper towels, then cut into squares. Completely removing the water prevents oil splattering while frying.

2. Prepare the Vegetables
Tear the lettuce and chicory into bite-sized pieces and place them in a large bowl. Halve the cherry tomatoes and black olives.

3. Fry the Tofu
Lightly coat the tofu with potato starch and fry until golden brown in shallow oil. Remove the fried tofu, drain the oil, and let it cool slightly. This process helps create a crispy texture.

4. Make the Dressing
Mix 3 tablespoons of olive oil and 3 tablespoons of pickled vegetable sauce to make the dressing. Adjust the amount of pickled vegetable sauce to your liking.

5. Assemble the Salad
Arrange the prepared vegetables and fried tofu on a plate and drizzle with the dressing.

2. Mashed Tofu Version

This version is characterized by its plain and soft taste and is particularly easy to make.

1. Prepare the Vegetables
Tear the lettuce and chicory into bite-sized pieces, and halve the cherry tomatoes and black olives.

2. Mash the Tofu
Remove excess water from the tofu and mash it with your hands. Place it on top of the prepared vegetables. Mashed tofu adds a soft texture and nutty flavor.

3. Make the Dressing
Mix 3 tablespoons of olive oil and 3 tablespoons of pickled vegetable sauce to make the dressing. Add a pinch of black pepper for extra flavor.

4. Assemble the Salad
Drizzle the dressing over the vegetables and mashed tofu.

The Appeal of Tofu Salad

Chef Baek Jong-won's tofu salad is a dish that provides excellent taste and nutrition with simple ingredients.

• Fried Tofu VersionThe combination of crispy texture and nutty flavor gives it a more luxurious feel.
• Mashed Tofu VersionPreserves a soft and mild taste, making it a light and refreshing option.

The dressing, using pickled vegetable sauce, adds a sweet and sour taste that elevates the overall flavor of the salad. The combination of fresh vegetables and tofu, a hallmark of Korean salads, makes it perfect for a diet meal.

Tip: Making it Even More Special

• Pickled vegetable sauceAdding balsamic vinegar instead provides a unique flavor.
• Adding nuts or seeds enhances the nutty flavor.
• Add a variety of vegetables to create a salad to your liking.

Both versions of tofu saladare simple to make, yet satisfying in both taste and presentation. Try making it today! With Chef Baek Jong-won's recipe, anyone can create a delicious plate without fail!