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
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