Tofu Chive Salad with Tangy Soy Sauce Dressing
A salad side dish made with blanched tofu and tender raw garlic chives lightly tossed in a tangy soy sauce dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This light salad brings together tender tofu and fresh garlic chives tossed in a sweet and tangy soy sauce dressing in just 20 minutes. Made with simple, light ingredients, it is a refreshing addition to any meal or healthy diet.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Garlic chives (buchu)2 handfuls, 100 g
- Tofu1/2 block, 200 g
- Onion1/3
- Enoki mushrooms1/2 pack
Sauce
- Regular soy sauce (jin-ganjang)2 tbsp
- Vinegar1 tbsp
- Sugar1 tbsp
- Minced garlic1 tsp
- Ground toasted sesame seeds0.5 tbsp
- Toasted sesame oil1 tsp
- You can substitute olive oil or another oil of your choice for the toasted sesame oil.
- Choose tender garlic chives with thin stems.
- You can also use cucumbers or other vegetables.
- If you have ready-to-eat tofu, you can use it as is without blanching.
Steps
1. Select only tender garlic chives, trim them, and wash thoroughly.
Cut two handfuls (100g) into lengths of about 4-5cm.
Thinly slice the onion, and prepare a small amount of enoki mushrooms. (Try using cucumber or other vegetables too.)
I used firm tofu for pan-frying, but if you have ready-to-eat tofu, you can just use it without blanching.
2. Blanch the tofu in boiling water and rinse it in cold water.
3. Add all the dressing ingredients in the listed amounts and mix well.
4. Place all the vegetables except the tofu into a bowl and toss them together.
Pour the dressing over the vegetables and gently toss.
Place the tossed vegetables and tofu on a plate, drizzle with the remaining dressing, and serve.
Ppunwife's tips
- If you leave out the tofu, it becomes a refreshing garlic chive salad that pairs perfectly with grilled meats.
FAQ
Do I need to blanch ready-to-eat tofu?
If you have ready-to-eat tofu, you can simply slice and use it as is without blanching it in boiling water.
Can I replace the toasted sesame oil in the dressing with another oil?
Yes, depending on your preference, you can substitute olive oil or another cooking oil for the toasted sesame oil.
How can I adapt this to serve with grilled meat?
Leave out the tofu and toss just the vegetables in the dressing to make a refreshing garlic chive salad that goes wonderfully with grilled dishes.
