International dishesTofu DishesKoreaabout 15 minutes
A hot day suits this Korean silken tofu salad, which takes only 15 minutes. The tofu is soft and smooth, the soy dressing is sour and sweet, and toasted sesame goes over the top. Getting the block out of its tub in one piece is the tricky part.
The tofu is blanched in a sieve before it is sliced, which firms the surface and holds its shape. The dressing is mixed in a bowl and then poured over, so nothing is stirred and nothing breaks.
This batch weighs about 412g, at roughly 117 calories per 100g.
Method
Cut the silken tofu in half very gently to release the block from its packaging without breaking it.
Blanch the tofu in boiling water, lowering it in a sieve so it holds together.
Cut the tofu into slices as thick or as thin as preferred.
Put the whole dressing into a bowl, the soy sauce, honey, apple cider vinegar, sesame oil, chopped spring onion and roasted sesame seeds, and stir it thoroughly.
Pour the dressing over the tofu and the greens and bring it to the table.
Tips
Silken tofu in tubs is sold in supermarkets, and an undamaged tub is the one to pick.
Lowering the tofu into boiling water in a sieve keeps the block whole.
This salad is better cold, so the tofu goes into the fridge before it is dressed.
The dressing is mixed thoroughly in the bowl and then poured over, rather than stirred through the dish.
Honey still counts as sugar, so the 1 tablespoon is measured out and nothing extra goes over the top.
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