Low-Sodium Sea Purslane and Tofu Salad
Easy Low-Sodium Sea Purslane and Tofu Salad Recipe Made with an Air Fryer
Introducing a healthy, low-sodium Sea Purslane and Tofu Salad, made conveniently with an air fryer. The nutty flavor of tofu pairs beautifully with the crisp texture of sea purslane, creating a delightful taste experience. This salad is perfect for those looking for a light meal replacement, ideal for individuals managing their sodium intake due to health conditions or for those aiming for a healthier lifestyle. It’s a nutritious choice for anyone prioritizing a balanced diet.
Main Ingredients- 1/4 block Tofu
- 50g Sea Purslane
- 1 Red Chili Pepper
- 1 Cheongyang Chili Pepper (a type of Korean chili pepper, spicy)
Seasoning- 2 Tbsp Low-Sodium Soy Sauce
- 1 Tbsp Plum Syrup
- 1 Tbsp Perilla Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Vinegar
- 2 Tbsp Low-Sodium Soy Sauce
- 1 Tbsp Plum Syrup
- 1 Tbsp Perilla Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Vinegar
Cooking Instructions
Step 1
First, cut the tofu into bite-sized cubes, about 1.5 cm. Avoid cutting them too small, as they might break apart during cooking.
Step 2
Place the cubed tofu into your air fryer basket and cook at 180°C (356°F) for about 10 minutes. Cooking times can vary depending on your air fryer model, so check halfway through and adjust the time to ensure the tofu is golden brown.
Step 3
After 10 minutes, remove the tofu from the air fryer. You’ll see it has turned a beautiful golden brown, looking delicious and appealing. It will have a slightly crispy exterior and a soft interior.
Step 4
Wash the red chili pepper and Cheongyang chili pepper, remove their stems, and finely mince them. You can remove the seeds if you prefer less heat. The chili peppers will add a pleasant kick to the salad.
Step 5
Rinse the sea purslane thoroughly under cold running water. After washing, drain it well in a colander to remove excess moisture. This is important to prevent the salad dressing from becoming diluted.
Step 6
In a bowl, whisk together the low-sodium soy sauce (2 Tbsp), plum syrup (1 Tbsp), perilla oil (1 Tbsp), toasted sesame seeds (1 Tbsp), and vinegar (1 tsp) to create the dressing. Add the minced red and Cheongyang chili peppers to the dressing and mix well.
Step 7
Carefully add the air-fried tofu to the prepared dressing. Gently mix the tofu into the dressing to coat it evenly, being careful not to break the tofu pieces.
Step 8
Finally, add the drained sea purslane to the bowl. Gently toss everything together until all ingredients are well combined with the dressing. The goal is to coat the fresh sea purslane and nutty tofu with the flavorful dressing without mashing the ingredients.
Step 9
Transfer the finished salad to a serving dish. Your healthy and delicious Low-Sodium Sea Purslane and Tofu Salad is now ready to be enjoyed!
