Tofu and King Oyster Mushroom Salad with Perilla Seed Dressing
Nutritious King Oyster Mushroom and Tofu Salad with Savory Perilla Seed Dressing Recipe
Introducing a delicious combination of chewy king oyster mushrooms, soft tofu, and a nutty perilla seed dressing. This dish is like a Korean-style salad that’s both satisfying and light, packed with flavor and nutrients. It’s perfect as a nutritious side dish for kids, a simple meal accompaniment, or even a healthy diet option. Enjoy this wonderfully savory tofu and mushroom dish that’s both comforting and incredibly addictive!
Main Ingredients- 1 block Tofu (approx. 300g)
- 200g King Oyster Mushrooms
Perilla Seed Dressing- 2 Tbsp Guk-ganjang (Korean soy sauce for soup)
- 0.5 Tbsp Minced Garlic
- 1-2 Tbsp Perilla Seed Powder (adjust to taste)
- 1 Tbsp Perilla Seed Oil
- 0.5-1 Tbsp Sweet Plum Extract (or corn syrup, adjust sweetness)
- 2 Tbsp Guk-ganjang (Korean soy sauce for soup)
- 0.5 Tbsp Minced Garlic
- 1-2 Tbsp Perilla Seed Powder (adjust to taste)
- 1 Tbsp Perilla Seed Oil
- 0.5-1 Tbsp Sweet Plum Extract (or corn syrup, adjust sweetness)
Cooking Instructions
Step 1
First, prepare the tofu. To prevent the salad from becoming watery and to enhance its texture, it’s important to lightly pan-fry the tofu to remove some of its moisture. Crumble the tofu using a fork into rustic, bite-sized pieces. Avoid mashing it too finely; a natural, slightly chunky texture is best.
Step 2
Heat a non-stick pan over high heat without any oil. Add the crumbled tofu and stir-fry. Initially, a lot of water will be released from the tofu, making it appear to be boiling. This step helps to effectively remove the moisture from the tofu.
Step 3
Continue stir-frying until all the moisture has evaporated and the tofu looks dry and crumbly. This process ensures that the salad won’t be soggy and will have a delightful chewy texture that complements its softness. Once done, spread the cooked tofu on a plate to cool down slightly.
Step 4
Prepare the king oyster mushrooms. You can tear them into large pieces or slice them thinly along the grain. For an even richer flavor, lightly pan-grill or air-fry them before adding to the salad – it makes a significant difference!
Step 5
Since the main flavor will come from the perilla seed dressing, you don’t need to heavily season the mushrooms. However, a light seasoning will enhance the overall umami of the dish. Sprinkle a pinch of salt and pepper over the mushrooms.
Step 6
To ensure the mushrooms cook to a tender and moist texture without drying out, add a little oil. You can use an oil spray or add a small amount of oil directly to the pan and toss the mushrooms to coat evenly. If using an air fryer, cook at 180°C (350°F) for 5 minutes, then increase to 190°C (375°F) for another 5 minutes until golden brown. For a moister mushroom, cook at 180°C (350°F) for about 8 minutes.
Step 7
Now, let’s make the savory dressing! In a bowl, combine the perilla seed powder and perilla seed oil. Add the Guk-ganjang, minced garlic, and sweet plum extract (or corn syrup). Mix everything thoroughly. This simple dressing provides both a satisfying side dish flavor and a refreshing Korean salad feel. Adjust the amount of perilla seed powder or Guk-ganjang to suit your personal preference for saltiness and nuttiness.
Step 8
Add the slightly cooled, pan-fried tofu and the delicious grilled king oyster mushrooms to the bowl with the perilla seed dressing. Gently toss everything together until the dressing evenly coats the tofu and mushrooms. Your healthy and appetizing Tofu and King Oyster Mushroom Salad is now ready! ^^
Step 9
Transfer the finished salad to a serving plate. For a hint of spice, sprinkle some gochugaru flakes on top if you like. This adds a subtle kick that can awaken your palate. A sprinkle of black pepper is also a great option. Alternatively, enjoy the pure, delicate flavor as is – it’s delicious either way!
