-
Prep time
20 minutes
-
Cook time
40 minutes
-
Serves
2
Author Notes
Like our neighboring countries in East Asia, Tofu is one of the most essential ingredients in Korean diet. Koreans eat it steamed, boiled, cooked in soup, lightly fried, braised or even raw. I too have eaten countless tofu in my lifetime, and it had been a kind of food I was so used to eating that it almost became too insignificant to have an opinion about. But things changed a little when tofu started gaining a reputation not only as a healthy food but also as a bland and tasteless food that gives almost no pleasure of eating.
It made me a little upset to be honest. Yes, tofu does not have a strong flavor on its own, but it definitely does not deserve such harsh critics. I'd like to think that many of them come from a misunderstanding or lack of knowledge of how to cook and eat Tofu. In Korean diet, Tofu is either served or cooked with other foods and ingredients with more distinctive flavors, because it works as a perfect carrier for them.
"Dubu-gimchi" meaning Tofu and Kimchi is quintessential Korean dish you could find in pretty much any restaurant menu. It is healthy and humble but also packs incredible amount of flavors. And it is a kind of dish that will change your mind if you think Tofu is just boring.
This salad recipe is inspired by that popular Korean Tofu and Kimchi dish. And in order to add a little texture, color, and even more nutrition, I coated tofu with brown rice flour and ground turmeric. Asian pear is also a common ingredient we use in many Korean dishes. Not only does it add a subtle crunchiness, but its natural sweetness also creates a beautiful balance against salty Kimchi dressing.
This dish is wholesome, healthy and delicious, but most importantly, it is not a tasteless Tofu salad many people would associate with its name. —JIN
Ingredients
- Turmeric coated Tofu
-
12 ounces
firm tofu, suitable for stir-frying
-
1
egg
-
1.2 ounces
brown rice flour
-
1 teaspoon
ground turmeric
-
1/4 teaspoon
salt
-
1/4 teaspoon
black pepper
-
1/1/2 - 2 tablespoons
regular olive oil
- Kimchi dressing and others
-
1/2 cup
chopped kimchi
-
1 tablespoon
juice from kimchi
-
1/2 tablespoon
mirin
-
1/2 tablespoon
pure sesame oil
-
1/2 tablespoon
apple cider vinegar
-
1/2 teaspoon
honey
-
1
Asian pear (about 18oz)
-
1.4 ounces
your favorite crunch greens
-
1 teaspoon
black sesame seeds
-
1 pinch
salt and black pepper (optional)
Directions
-
Mix all ingredients for kimchi dressing (chopped kimchi, kimchi juice, mirin, sesame oil, cider vinegar, honey) and set aside.
-
Beat 1 egg and set aside.
-
Mix rice flour, ground turmeric, salt and pepper. Place it in a tray.
-
Cut tofu into cubes big enough to be a couple of bite size (about 1.4 x 2 inch/ 3.5 x 5cm).
-
Gently coat tofu cubes with beaten egg, then evenly with the mix dusting off any excess flour.
-
In a non-stick pan, heat a tablespoon of oil over medium heat.
-
Add tofu cubes, cook until all sides are golden and crispy. It should take somewhere between 1-3 minutes on each side. Add more oil gradually when needed.
-
Transfer cooked tofu onto a tray with kitchen towel to remove any excess oil.
-
Remove the core of pear, cut it into strips in any thickness you desire.
-
In a dry pan, lightly toast black sesame seeds (about 25-30 seconds) over medium-high heat.
-
Assemble the salad. Place greens on the bottom, add tofu, pear and kimchi dressing on top.
-
Taste all the elements of salad together, season with a pinch of salt and pepper if necessary.
-
Sprinkle toasted black sesame seeds to finish.
See what other Food52ers are saying.