Tofu Kimchi Salad

Name: Tofu Kimchi Salad
Total time: 600 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 pkg(1lb) momen(firm) tofu; 1 english cucumber, very thinly sliced; 3/4 tsp salt; 1 Tbsp water; 11/2 cups(360ml) kimchi,chopped; 2 Tbsp apple cider vinegar; 11/2 Tbsp sesame oil; 1 tsp white sesame seeds(optional)

Junquo M Hill @junquo

I like tofu! I was brought up with it, so I never thought it tastes plain. But I mixed with some spicy kimchi for my husband. Now even my 3 years old daughter gobble them up😆

Junquo M Hill @junquo

I like tofu! I was brought up with it, so I never thought it tastes plain. But I mixed with some spicy kimchi for my husband. Now even my 3 years old daughter gobble them up😆

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Ingredients

10 mins

3 servings

1pkg(1lb) momen(firm) tofu
1english cucumber, very thinly sliced
3/4 tspsalt
1 Tbspwater
11/2cups(360ml) kimchi,chopped
2 Tbspapple cider vinegar
11/2 Tbspsesame oil
1 tspwhite sesame seeds(optional)

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Steps

10 mins

1

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.
2

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.
3

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.
4

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!

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Cooksnaps

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Junquo M Hill @junquo

on August 14, 2020 03:20

I'm Japanese living in the States. I have liked cooking since I was little because it's fun for me and I can learn new things sometimes. I'd like to share them with you here. I hope you enjoy.