Friday, April 8, 2011

Korean tofu salad

I just love Korean food, especially salads! Recently I tried new recipe with tofu and I loved it! This salad is nutritious, yet low in calorie, perfect source of protein and vitamins!
150 grams of tofu
100 grams of rice vermicelli
60 grams of peanuts
About 10-15 olives, sliced
2-3 cloves of garlic, mashed
1 medium sized cucumber, cubed
Fresh coriander, chopped
100 ml of soy sauce
2 tbsp of rice vinegar
1 tsp of sugar
Salt to taste
3 tbsp of sesame or olive oil
A little sesame oil for frying tofu
Cut tofu in medium sized cubes. Mix well soy sauce, rice vinegar and sugar all together. Pour this mixture over cubed tofu and let it stand for at least 30 min.

While tofu is marinating, toast peanuts, I like when peanuts are toasted until brown-they will give more taste. Boil 1 liter of water and pour it over rice vermicelli, cover and set aside. Cube cucumber, slice olives, chop greens and mash garlic.

Drain tofu well and dry well with a cotton towel. Sprinkle pan with sesame oil and fry tofu until nice golden color.

Finely drain rice vermicelli, add in olive oil and mix well. Add in rest of ingredients and mix carefully. You can also mix all of the ingredients, but tofu and at the end, just put it on top of the salad, just like as me. I was afraid to mash the tofu.
Serve and enjoy!

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